Sweet Corn Succotash

Sweet Corn

Stephanie Berghaeuser / stock.xchng

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
501 Calories
15g Fat
73g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 501
% Daily Value*
Total Fat 15g 20%
Saturated Fat 9g 44%
Cholesterol 41mg 14%
Sodium 126mg 5%
Total Carbohydrate 73g 27%
Dietary Fiber 18g 64%
Protein 23g
Calcium 95mg 7%
*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.)

This version of succotash features sweet corn right off the cob, fresh lima beans, and red bell pepper for a dish that's packed with flavor and texture, and makes a great accompaniment to almost any meal.


  • 4 bacon slices (cut into 1/2-inch pieces)
  • 1 tablespoon butter
  • 3 1/2 cups sweet corn kernels (from 6 ears)
  • 2 pounds fresh lima beans in pods (shelled, 2 cups)
  • 1/2 cup diced red bell pepper
  • 4 scallions (white and light green parts chopped)
  • 3/4 cup heavy cream
  • 1/4 cup water

Steps to Make It

  1. Cook the bacon in a medium skillet over medium heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Pour off all but 1 tablespoon of the drippings.

  2. Heat the butter in the skillet with the bacon drippings over medium heat. Add the corn, lima beans, bell pepper, and scallions and cook, stirring often, for about 5 minutes.

  3. Add the cream, water, salt and pepper. Reduce the heat to low, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the bacon and chives and serve hot.


• The best way to remove corn kernels is to stand an uncooked ear of corn on its end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good to add to salads and salsas.

• If you want to use the corn kernels for soups, fritters, or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

• When choosing corn, whatever the variety, the best is simply the freshest. Ask the grower when it was picked or, if that’s not possible, just use your nose. Fresh corn will smell fresh.

• Look for ears that are tightly closed with bright green husks.

• The ends of the corn silk should be golden brown, not pale, an indication that the corn was picked too early.

• The stem end of the corn should be pale and moist, not woody.

• Don’t peel back the husk. If you do, the corn will dry out. Instead, feel through the husk for plump, resilient kernels.

• After purchasing your corn, make a beeline for home. Your hot car is no place for it to sit for any length of time. Refrigerate it promptly in an airtight bag, and husk it just before cooking.