If you’re craving something vibrant, soulful, and just bursting with summer flavor, this Easy Summer Succotash will absolutely thrill your taste buds! Sweet corn, creamy butter beans, crisp bell pepper, and aromatic pesto create a dish that’s as colorful as it is satisfying—plus, it comes together in a single pot. This is my go-to summer recipe for a quick lunch, crowd-pleasing side, or even a light vegetarian dinner that everyone raves about.
Why You’ll Love This Recipe
- Packed with Summery Goodness: Every bite delivers the very best flavors of the season—crisp corn, creamy butter beans, and fragrant basil.
- 30-Minute One-Pot Wonder: The entire Easy Summer Succotash comes together quickly in a single Dutch oven for easy cleanup and stress-free cooking.
- Naturally Vegetarian & Family-Friendly: This hearty dish is meatless but totally satisfying—kids and adults alike gobble it up.
- Easy to Customize: The basic recipe is endlessly adaptable—swap veggies, use homemade or store-bought pesto, and adjust the seasoning to suit your tastes!
Ingredients You’ll Need
This Easy Summer Succotash celebrates a handful of fresh, pantry-friendly ingredients that transform into something magical together. Each one adds its own unique color, texture, or depth of flavor—so don’t skip the essentials!
- Olive oil: A touch of olive oil is the foundation for gently softening onions and garlic, infusing everything with rich aroma.
- Onion: Finely diced onion adds a touch of natural sweetness and ensures a flavorful base.
- Garlic: Sliced thin for a subtle bite and amazing fragrance—don’t be shy, eight cloves sounds like a lot but is just right here.
- Fresh corn kernels or canned corn: Use whatever is freshest and easiest! Sweet corn is the heart of summer succotash, whether cut straight from the cob or drained from a can.
- Red bell pepper: Adds a beautiful pop of color, plus a crisp, slightly sweet crunch that pairs perfectly with corn.
- Butter beans: Creamy and hearty, these are the secret to a luxe, stew-like succotash. Canned works perfectly; just reserve a little of the bean liquid!
- Salt and freshly ground black pepper: Don’t forget to season as you go—these kitchen staples wake up every flavor in the pot.
- Basil pesto: The final flourish! Pesto adds incredible herbal zing and a touch of richness that makes every spoonful sing.
Variations
One of the joys of Easy Summer Succotash is how effortlessly you can make it your own. Feel free to riff on this recipe—change up the veggies, use what’s in your fridge, or adapt it to your dietary needs. It’s so forgiving!
- Add More Veggies: Try tossing in zucchini, cherry tomatoes, or green beans for extra color and nutrition.
- Switch the Beans: Use lima beans, edamame, or even chickpeas if butter beans aren’t your favorite or if that’s what you have on hand.
- Make It Vegan: Use a dairy-free pesto or whip up your own with olive oil, basil, garlic, and nutritional yeast.
- Spice It Up: Add a pinch of chili flakes or smoked paprika for gentle heat and depth.
- Cheesy Finish: Stir in a handful of crumbled feta or goat cheese right at the end for rich savory notes.
How to Make Easy Summer Succotash
Step 1: Sauté Aromatics
Start by heating olive oil in a Dutch oven over medium heat. Add your finely diced onion and sliced garlic, then cook—stirring gently—until the onions turn soft, translucent, and just golden. This base is what lends the succotash its deeply savory, irresistible aroma.
Step 2: Soften the Corn and Peppers
Toss in those sweet corn kernels and the diced red bell pepper. Stir occasionally while they cook—the peppers will soften, and you’ll see a little steam as their moisture cooks off. You want everything juicy and bright, not mushy, which usually takes 8 to 10 minutes.
Step 3: Add Beans and Simmer
Next up, pour in your drained butter beans and a generous 1/2 cup of the reserved bean liquid, along with the salt and pepper. Let everything bubble gently, stirring now and then. The goal: reduce the liquid until the mixture is rich, glossy, and stew-like (think 12 to 15 minutes). If it’s sticking, splash in more bean liquid or water a little at a time.
Step 4: Add Pesto and Finish
Remove the pot from heat, then stir in your pesto for an instant burst of herby sunshine! Taste and tweak your seasoning—more salt and pepper if you need it. Serve warm, and soak up those gorgeous summer colors and flavors!
Pro Tips for Making Easy Summer Succotash
- Corn Matters: If you can, use fresh summer corn stripped straight from the cob—the kernels are extra juicy, sweet, and way more flavorful than frozen or canned. But canned absolutely works in a pinch!
- Bean Liquid Magic: Don’t toss the bean liquid! It’s your secret weapon for achieving that luscious, slightly creamy stew consistency without adding cream or butter.
- Pesto Power: Add pesto after removing the pot from heat so the fresh basil and cheese don’t lose their punch or turn bitter from excess heat.
- No-Stick Trick: If anything is sticking at the bottom, just add a tablespoon of water or reserved bean liquid at a time to gently loosen before scraping—no need to panic or scrub!
How to Serve Easy Summer Succotash
Garnishes
Garnish your Easy Summer Succotash with big, fresh basil leaves, a shower of grated parmesan, or a drizzle of extra-virgin olive oil. If you’re feeling fancy, finish with microgreens or a few cherry tomato halves for even more pops of color and freshness.
Side Dishes
This succotash is so versatile! Pair it with grilled fish, roast chicken, or smoky tofu for a hearty main. Or keep it classic and serve alongside cornbread, a juicy burger, or a crisp green salad for an all-vegetable feast.
Creative Ways to Present
Spoon Easy Summer Succotash into rustic bowls for a cozy family dinner, or pile it onto toasted bread slices bruschetta-style for a gorgeous appetizer. You can even add it to omelets, grain bowls, or tuck it in wraps and tacos for a totally unexpected twist!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Summer Succotash keeps beautifully for up to three days in an airtight container in your fridge. The flavors only get richer and more delicious—so don’t hesitate to make it ahead for meal prep or lunchboxes!
Freezing
Although succotash’s veggies are best freshly cooked, you can freeze leftovers in airtight containers for up to one month. Just know the texture may become softer as it thaws—but the flavor will still be scrumptious.
Reheating
To reheat, add your succotash to a small pot with a splash of water to loosen things up, and warm gently over medium-low heat, stirring often until it’s heated through. This keeps everything moist and prevents sticking.
FAQs
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Can I use frozen corn or other vegetables in Easy Summer Succotash?
Absolutely! Frozen corn is a great substitute if fresh isn’t available, and you can toss in almost any summer veggie you have on hand—think zucchini, green beans, or cherry tomatoes. Just keep the overall quantities similar to avoid overcrowding the pot.
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How do I make Easy Summer Succotash vegan?
Simply use a vegan pesto (or make your own with basil, olive oil, garlic, and a sprinkle of nutritional yeast), and the rest of the ingredients are naturally plant-based. Your summer succotash will still be packed with flavor!
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Do I have to use butter beans, or can I swap them out?
Butter beans are classic and so creamy, but lima beans, edamame, or even cannellini beans will work in this recipe. Just be sure to rinse and reserve some bean liquid if using canned substitutes.
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What’s the best way to serve leftovers of Easy Summer Succotash?
Enjoy leftovers reheated as a side, or get adventurous—spoon it over toast for breakfast, pile it into a grain bowl, or wrap it up in a tortilla for a speedy lunch!
Final Thoughts
Now that you’ve got all the inspiration (and every single tip!) for Easy Summer Succotash, I hope you’ll make it part of your sunny-weather kitchen routine. It’s a happy, colorful dish that never fails to please—a real celebration of everything wonderful about summer produce. Gather your veggies, stir up a pot, and enjoy every bite!
Print
Easy Summer Succotash Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and easy summer succotash recipe that combines the freshness of corn, bell peppers, and butter beans, finished with a hint of basil pesto. This colorful and flavorful dish is perfect for summer gatherings or as a side dish for any meal.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 8 cloves garlic, sliced thin
- 2 large ears corn, kernels stripped (about 3 cups of kernels) or 2 (15-ounce) cans sweet corn, drained
- 1 medium red bell pepper, stemmed, seeded, and diced
- 2 (15-ounce) cans butter beans, drained with bean liquid reserved
- 1 teaspoon salt, more to taste
- 3/4 teaspoon freshly ground black pepper, more to taste
- 1/4 cup basil pesto
Instructions
- Heat the olive oil: In a Dutch oven over medium heat, add the onions and garlic, cooking until translucent and golden.
- Add corn and red pepper: Stir occasionally until the pepper has softened and liquid has cooked off.
- Include butter beans: Add beans, reserved liquid, salt, and pepper. Cook until mixture thickens.
- Finish the succotash: Season with salt, pepper, and stir in pesto before serving warm.
Notes
- Leftovers can be refrigerated for up to 3 days.
- Reheat with water in a pot until warmed throughout.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 5g
- Sodium: 490mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
