Vegan Classic Succotash

Total time30 min

Prep time10 min

Cook time20 min

Sweet corn and lima beans get their moment here, tumbling together with diced onion and red bell pepper until everything turns tender and slightly golden at the edges. Smoked paprika brings a warm, earthy depth, while a scatter of fresh basil or parsley at the end keeps things bright and herby. This is that classic, cozy summer side done up in one skillet, with a saucy, veggie-forward finish that clings to every bite of corn and beans. It's an easy dish to build a whole plate around, and it fits neatly into a vegan spread without any fuss. Serve it hot, straight from the pan, alongside whatever else is on the table.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ medium yellow onion, finely diced
1 red bell pepper, seeded and diced
2 cups fresh or frozen corn kernels
1 ½ cups frozen lima beans, thawed
2 cloves garlic, minced
¼ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp smoked paprika
salt and pepper, to taste
2 tbsp fresh basil or flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a large skillet over medium heat until foamy and just beginning to subside.
2
Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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