Southern Summer Succotash

Southern Summer Succotash

These last few weeks of summer just keep stretching on. The heat seems permanent and I’ve honestly forgotten what if feels like to be cold. Will I ever need a jacket again? Doubt it. If there’s a plus side to this sweltering humidity it’s got to be the poppin’ produce. This succotash is proof of that. Succotash is a hearty southern side dish that brings out the best of summer’s veggies. Sweet golden kernels of corn mixed with buttery beans and bright pops of cherry red tomatoes and bell peppers make for an eye-catching summery dish. And speaking of poppin’/eye-catching, guys… this hammered copper pan has got me all heart-eyed. Besides the fact that it’s pretty to look at its got some serious heat efficiency which basically means that when it gets hot it’s ready to go! Summer veggies like these cooked up in just a couple minutes. Oh and when the weather does finally cool down I plan on making some super cozy dishes up in here because it’s oven safe up to 500F! You can check out Lagostina’s copper line here and find the pan I have here. Have a wonderful weekend friends!

Southern Summer Succotash Southern Summer Succotash Southern Summer Succotash Southern Summer Succotash Southern Summer Succotash Southern Summer Succotash Southern Summer Succotash


Ingredients for the Succotash

2 ears of corn
2 cups of lima beans or butter beans
2 cups cherry tomatoes, halved
1 bell pepper, chopped
1/2 a large onion or one small onion
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt (more to taste)
1/4 cup chopped basil



It’s best to prep the veggies before the pan heats up. Chop the onion and the bell pepper. Mince the garlic. Remove the kernels from the corn. Halve the cherry tomatoes. Chop the basil.

1. In a large skillet heat the olive oil and butter on medium heat. Add the chopped onion and salt and sauté until fragrant and translucent, about 5 to 7 minutes.

2. Next add the beans, bell pepper and garlic and sauté for 3 to 5 more minutes.

3. Lastly add the corn and tomatoes, cover pan with lid if you have one so beans become tender and cook for an additional 5 to 7 minutes until vegetables are just tender.

4. Garnish with fresh chopped basil.



This post is unsponsored. Lagostina generously gifted me with the Lagostina Martellata Hammered Copper Covered Casserole in exchange for an honest review. All opinions are always my own.

One Response to “Southern Summer Succotash”

  1. Christine l my natural kitchen

    Such a quintessentially summery dish! I’m finding it hard to stop over-buying at the market lately, so all the summer produce recommendations are so welcome right now. Hope you’re having a lovely summer, Grace xo


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