Vegetarian Classic Succotash

Total time30 min

Prep time10 min

Cook time20 min

This colorful skillet is packed with sweet corn, tender lima beans, and crisp bell pepper, all simmered together with garlic and a touch of smoky paprika. The vegetables soften into a warm, savory medley while the corn edges catch a little golden color for extra depth. A scatter of fresh basil or parsley at the end brightens the whole dish with a burst of herby freshness. It's a comforting, vegetable-forward side that comes together quickly in one pan, making it an easy addition to a vegetarian table. Whether served alongside a main or eaten on its own, this succotash brings hearty texture and bold flavor in every bite.

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Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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
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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