Southern Summer Succotash with Bacon and Tomatoes

Celebrate all that warm weather produce has to offer with this scrumptious bacon succotash made in my favorite cast-iron skillet! A mixture of fresh sweet corn, lima beans, tomatoes, crispy bacon, and fresh basil make this a delicious side dish the whole family will love!

If you've just paid a visit to the farmers' market and your fresh produce haul includes fresh corn, you're going to want to make this succotash recipe. However, let me fill you in on a little secret: you can also use frozen corn if it's not one of the summer months and you've got a craving.

I love how versatile this all-in-one vegetable side dish is. Simply serve it with grilled chicken, seared salmon, or sautéed shrimp. Or, check out my recipes for Garlic Rosemary Pork Chops and Old Bay and Honey Butter Roasted Salmon for the ultimate summertime meal options! Want to make a succotash when fall produce is season? Check out this harvest succotash recipe. Now that you've got some ideas, let's get to the main event!

Ingredients

First, let's gather everything you need to make this summer succotash. Remember, if you can't find nice and sweet fresh corn, feel free to use frozen, thawed corn instead.

• Thick-sliced bacon
• Fresh corn kernels (or use frozen, thawed)
• Frozen lima beans, thawed
• Garlic cloves
• Grape or cherry tomatoes
• Chicken or vegetable broth
• Fresh basil
• Kosher salt and black pepper

(See recipe card for quantities)

Instructions

We've got all our ingredients, so time to get cooking!

First, cook the bacon in a large cast-iron skillet until crisp. Transfer bacon to a paper-towel lined plate.

Next, cook the minced garlic in the bacon drippings in the skillet.

Then, add the lima beans, corn, and broth and simmer until tender.

Finally, add the reserved bacon and tomatoes and cook until the tomatoes soften and burst. Garnish with basil.

Substitutions

Need some options for alternative ingredients? I've got you covered:

• Vegan succotash - Omit the bacon for a vegetarian (and vegan) version. Substitute 2 tablespoons olive oil or vegetable oil for the bacon fat.
• Edamame- Thawed frozen (shelled) edamame is a great substitute for lima beans.
• Frozen corn - If fresh corn isn't in season, you can definitely substitute frozen thawed corn instead.
• ​Basil - If you don't have fresh basil, there are lots of other fresh herbs that will work too. Try fresh thyme, parsley, or oregano.
• Tomatoes - Use coarsely chopped fresh tomatoes instead of grape tomatoes if that's what you have on hand.

Variations

If you're looking to change up this recipe, here are a few ideas for how:

• Spicy - For a spicy kick, stir in minced jalapeño when you add the tomatoes.
• More veggies - Add sliced fresh okra and chopped red sweet red bell pepper when you add the tomatoes.
• Make it creamy - For the ultimate comfort food version, add a little heavy cream at the end and simmer until the pan sauce is thick.

Equipment

Here's what you'll need to make this summer succotash recipe:

• cast-iron skillet
• liquid measuring cup
• dry measuring cups

Storage

Store any leftover succotash in an airtight container for up to 3 days. I don't recommend freezing leftovers.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget these food safety tips when making this recipe

• Fully cook the bacon until crisp.
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave the succotash out at room temperature for extended periods
• Keep a watchful eye on the bacon and the succotash as they cook
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.