Skillet Succotash with Corn, Lima Beans and Bacon
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Corn browns in bacon fat, lima beans soften beside it, and cherry tomatoes go in off the heat to stay bright. It's a summer side in one skillet, and frozen vegetables work fine in January.
The short version
Crisp the bacon, cook the onion and pepper in the fat, add corn and lima beans until they take a little color, then finish with butter, garlic, tomatoes and a splash of vinegar. About 35 minutes, one skillet.
What makes ours better
why ours wins the argument at dinner
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Cook the vegetables in bacon fat. A spoonful of rendered fat gives the sweet corn and mild beans a smoky, savory base. Butter at the end rounds it off.
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Let the corn brown. Corn left alone in a hot pan for a couple of minutes picks up toasty spots and tastes sweeter. Stirring constantly keeps it pale.
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Stir in tomatoes off the heat. Cherry tomatoes warm through without collapsing, so they add fresh bursts of acid in a pan of soft vegetables.
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Finish with a splash of vinegar. A teaspoon of cider vinegar lifts the richness. You won't taste it, but you will notice the dish is less heavy.
What you need
the stars of the show
- Bacon4 slices
- Yellow onion1 small
- Green or red bell pepper1 medium
- Corn kernels3 cups
- Lima beans1½ cups
- Smoked paprika½ teaspoon
- Unsalted butter2 tablespoons
- Cherry or grape tomatoes1 cup
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Crisp the bacon
Cook the bacon in a large, deep skillet over medium heat, stirring now and then, until crisp and brown, 6 to 8 minutes. Lift it out with a slotted spoon onto a paper towel. Pour off all but 2 tablespoons of the fat.
About 7 min. Cook mode has a timer for this step.
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Soften the onion and pepper
Add the onion and pepper to the fat with the salt, paprika and pepper. Cook over medium heat, stirring, until the onion turns translucent, 5 to 6 minutes.
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Brown the corn and limas
Turn the heat to medium-high and add the corn and lima beans. Spread them out and leave them alone for 2 minutes, then stir. Keep cooking, stirring every minute or so, until the corn has a few golden spots and the limas are hot and tender, 6 to 8 minutes.
If frozen, make sure the vegetables are thawed and dry, or the pan steams instead of browning.
About 7 min. Cook mode has a timer for this step.
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Add butter and garlic
Reduce the heat to medium-low. Stir in the butter and garlic and cook for 30 seconds, until you can smell the garlic.
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Finish off the heat
Take the pan off the heat. Stir in the tomatoes and vinegar, then taste and add salt if it needs it. Top with the bacon and parsley and serve hot.
Tomatoes only need to warm through. Cooking them turns them to mush.
Good to know
the stuff I’d tell you over the phone
- Fresh limas take 15 to 20 minutes of simmering in salted water before they go in the pan. Frozen baby limas need only thawing. Edamame or green beans can stand in.
- Okra is a classic addition. Slice 1 cup, and cook it with the onion and pepper.
- For a vegetarian version, skip the bacon, use 2 tablespoons of olive oil and 1 tablespoon more butter, and keep the smoked paprika.
- Fresh corn is sweetest in July through September. Frozen corn is a solid choice the rest of the year. Don't use canned.
- Storage. Fridge, covered, 4 days; keep the tomatoes out if you want them intact. Freezer, 3 months without the tomatoes. Reheat in a skillet over medium heat.
Questions, answered
asked and answered at the kitchen counter
What is succotash made of?
Corn and beans, most often lima beans, are the base. Southern versions add okra, tomatoes and bacon. Many cooks add onion and bell pepper.
Can I use frozen vegetables for succotash?
Yes. Thaw and pat the corn and limas dry so they brown in the pan rather than steam. Frozen baby limas are often better than the fresh ones in the store.
Can I make succotash ahead?
Yes. Cook it without the tomatoes and vinegar, refrigerate, then reheat in a skillet and stir them in at the end. It keeps up to 4 days.
How do I cut corn off the cob without a mess?
Stand the ear upright in the center hole of a Bundt pan or in a wide bowl and slice down with a sharp knife. The kernels fall into the pan.
Can I serve succotash cold?
It's good at room temperature. For a cold salad, leave out the bacon fat, use olive oil, and add extra vinegar and herbs.
What goes with succotash?
Roast chicken, pork chops, grilled fish and ham. It also fits on a Thanksgiving table next to creamed corn from scratch or buttermilk skillet cornbread.
From the table
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Published October 29, 2026.