Fresh Succotash With Okra, Tomatoes, Lima Beans, and Corn

okra, corn, lima bean succotash with tomatoes
Diana Rattray
Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
117 Calories
3g Fat
20g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 117
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 222mg 10%
Total Carbohydrate 20g 7%
Dietary Fiber 7g 23%
Total Sugars 7g
Protein 6g
Vitamin C 31mg 156%
Calcium 98mg 8%
Iron 1mg 8%
Potassium 575mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh okra, corn, and lima beans, combined and simmered with chopped tomatoes and simple seasonings, make a delicious summer side dish.

If you don't have garden-fresh tomatoes, use a can of good quality diced or petite diced tomatoes. Some other flavors that go well with okra and lima beans: parsley, garlic, bacon, cream, and lemon. For a rich finish, add about 1/2 cup of heavy cream or sour cream to the okra along with the butter. 

If you don't like the texture of boiled okra, consider roasting it instead (see the notes). Another way to reduce the sliminess is to soak the sliced okra in vinegar for about 30 minutes. Drain and rinse it thoroughly before cooking.


  • 4 cups okra

  • 3 large tomatoes

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup fresh lima beans 

  • 1 cup corn kernels, fresh or frozen

  • 1 tablespoon unsalted butter

Steps to Make It

  1. Gather the ingredients.

  2. Wash and trim the okra, cutting off and discarding the stem ends. Slice the pods into 1/2-inch rounds.

  3. Rinse the lima beans.

  4. Peel and core the tomatoes; remove the seeds. Dice the tomatoes.

  5. Combine the tomatoes and sliced okra in a large, nonreactive saucepan, stockpot or Dutch oven. Add the sliced okra, salt, and pepper. Add about 1/2 cup of water to the pot.

  6. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer gently for 15 minutes. Add the lima beans; simmer for another 15 minutes.

  7. Add the corn kernels and continue to cook for 20 minutes longer.

  8. Add the butter and stir to blend. Spoon the mixture into a large serving dish.

  9. Serve the succotash hot as a side dish.

  10. Enjoy!


  • Fresh, uncooked lima beans, like many types of beans and other fruits and vegetables, contain some cyanide-producing chemicals, so they should never be eaten raw. If you have fresh lima beans, always cook them for at least 10 minutes—with the cover ajar—and then drain them thoroughly. Boiling the beans releases the dangerous compound and renders the beans safe.
  • If you avoid okra because of its sliminess, there are a few ways to reduce that unpleasant texture. Instead of boiling the cut okra, roast it for about 15 minutes at 450 F.
  • To peel tomatoes easily, bring a large pot of water to a boil. Fill a large bowl with ice and water. With a sharp knife, cut an "X" into the bottom of each tomato. Remove the stems and lower them into the boiling water. Remove the tomatoes to the ice water after 30 seconds. Let them stand in the ice water for 4 to 5 minutes. Remove the peels, starting at the "X," and then remove the cores and seeds. Dice the tomatoes and use them in the recipe.