Best 10 Creamy Succotosh Recipes

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In a world of culinary delights, few dishes evoke feelings of comfort and nostalgia quite like a hearty bowl of creamy succotash. This classic Native American stew, made with fresh corn, lima beans, and other seasonal vegetables, has been enjoyed for centuries and continues to captivate taste buds with its creamy texture and explosion of flavors. Whether you're a seasoned cook looking for a new twist on a classic dish or a home cook seeking a flavorful and satisfying meal, delving into the world of creamy succotash will undoubtedly leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY SUCCOTASH



Creamy Succotash image

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 1/2 cups frozen yellow corn kernels
1 1/2 cups frozen cut okra
1 cup milk
3 tablespoons white sauce mix (recommended: Knorr)
1 (15-ounce) can butter beans, drained
1 (4-ounce) jar chopped pimento, drained

Steps:

  • In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes.
  • In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot.

CREAMY SUCCOTASH



Creamy Succotash image

This is a creation from my sister, Jenny. When I saw her make it, I didn't think the combination would be very tasty together, but I changed my mind immediately upon tasting it." -Shannon Koene of Blacksburg Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

4 cups frozen lima beans
1 cup water
4 cups frozen corn
2/3 cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, finely chopped
1 small onion, finely chopped

Steps:

  • In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CREAMY CHICKEN SUCCOTASH



Creamy Chicken Succotash image

Provided by Sunny Anderson

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 strips thick-cut bacon, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, stemmed, seeded and chopped
1 clove garlic, minced
16 ounces (about 3 1/2 cups) sweet corn kernels, drained if canned, thawed if frozen
16 ounces (about 3 1/2 cups) cooked lima beans, drained if canned, thawed if frozen
2 cups peeled pearl onions, thawed if frozen
1 teaspoon hot sauce, such as Frank's Red Hot, or to taste
1/2 cup heavy cream

Steps:

  • In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
  • Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
  • Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.

CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES



Creamy Succotash with Bacon, Thyme and Chives image

If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Corn

Yield 6

Number Of Ingredients 8

4 ounces thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, cut into medium dice
1 (10 ounce) package frozen baby lima beans
Salt and freshly ground black pepper, to taste
1 (10 ounce) package frozen sweet corn
½ cup heavy cream
1 ½ teaspoons minced fresh thyme leaves
2 teaspoons snipped fresh chives

Steps:

  • Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  • Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
  • When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g

SUCCOTASH



Succotash image

Frozen or canned vegetables may be substituted for fresh ones.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 6

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Steps:

  • Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
  • Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
  • Stir tomatoes into lima beans and add corn; cook 10 minutes more.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g

CREAMY SUCCOTASH



Creamy Succotash image

Make and share this Creamy Succotash recipe from Food.com.

Provided by jovigirl

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

10 ounces frozen lima beans
2 tablespoons unsalted butter
4 slices bacon, cut into 1/4-inch slices
1 medium red onion, chopped
1 large green pepper, cored, seeded and chopped
4 cups fresh corn kernels
1/2 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
1 cup cherry tomatoes, each cut in half
1/2 cup flat leaf parsley, chopped

Steps:

  • Cook lima beans according to package directions. Drain and set aside.
  • In large nonstick skillet, add butter and bacon.
  • Cook over medium-high heat until bacon starts to brown, about 3 minutes.
  • Stir in onion and green pepper and cook 10 more minutes, stirring occasionally.
  • Add corn, broth, salt, pepper and cooked lima beans; simmer, uncovered, 5 minutes, stirring occasionally.
  • Stir in cream, tomatoes and parsley and heat through.

SUCCOTASH SALAD WITH CREAMY BASIL DRESSING



Succotash Salad with Creamy Basil Dressing image

Categories     Salad     Bean     Onion     Tomato     Vegetarian     Quick & Easy     Yogurt     Basil     Corn     Summer     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 10

1 cup frozen baby lima beans
8 ounces green beans, trimmed, cut into 1/2-inch pieces
1 15- to 16-ounce can red kidney beans, rinsed, drained
1 1/2 cups fresh corn kernels (from about 2 ears)
1 cup chopped sweet onion (such as Maui or Vidalia)
1 cup coarsely chopped fresh basil
1/2 cup plain nonfat yogurt
1/4 cup light (50% less fat) mayonnaise
1 tablespoon red wine vinegar
3 large tomatoes, sliced

Steps:

  • Bring large saucepan of salted water to boil. Add lima beans and cook 2 minutes. Add green beans and cook until all beans are just tender, about 4 minutes longer. Drain. Rinse beans under cold water; drain well. Transfer to large bowl. Add kidney beans, corn, and onion.
  • Puree 3/4 cup basil, yogurt, mayonnaise, and vinegar in blender. Add dressing to bean mixture; toss to blend well. Season salad with salt and pepper.
  • Spoon salad onto platter. Surround with tomato slices. Sprinkle remaining 1/4 cup basil over salad and serve.

CREAMY SUCCOTASH SALAD



Creamy Succotash Salad image

Categories     Citrus     Onion     Pepper     Vegetable     Side     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2/3 cup mayonnaise
6 tablespoons buttermilk
4 teaspoons Dijon mustard
4 teaspoons fresh lemon juice
4 teaspoons sugar
1/2 teaspoon hot pepper sauce
2 large red bell peppers
3 cups frozen baby lima beans, thawed (from two 10-ounce packages)
5 cups frozen corn kernels, thawed, drained (about 24 ounces)
2/3 cup thinly sliced green onions

Steps:

  • Whisk first 6 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to large bowl.
  • Cook lima beans in large pot of boiling salted water until heated through, about 2 minutes. Drain beans; cool.
  • Transfer beans to bowl with bell peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Serve cold or at room temperature.)

SUCCOTASH CASSEROLE



Succotash Casserole image

Ready in under an hour, this cheesy succotash casserole is packed with corn, baby lima beans, red bell pepper and cheddar cheese.

Provided by Angie McGowan

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped red bell pepper
1 box (9 oz) frozen corn, thawed
1 box (9 oz) frozen baby lima beans, thawed
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground mustard
1 cup milk
1 cup shredded mild Cheddar cheese (4 oz)
1/4 cup Progresso™ plain bread crumbs

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
  • In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
  • Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
  • Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.

Nutrition Facts : Calories 406.5, Carbohydrate 40.1 g, Cholesterol 59.0 mg, Fiber 5.6 g, Protein 17.1 g, SaturatedFat 12.8 g, ServingSize 1 Serving, Sodium 830.8 mg, Sugar 7.5 g

CREAMY SUCCOTOSH



Creamy Succotosh image

This recipe is taken from the Southern Living All-Time Favorites magazine. The ingredients are simple, but the finished product is a creamy concoction of down-home southern cuisine. Uses only 1/2 tsp. sugar and calls for milk vs. cream.

Provided by DailyInspiration

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen petite lima beans
1 (16 ounce) package frozen white shoepeg corn, thawed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups milk
cooked and crumbled bacon

Steps:

  • Cook lima beans according to package directions; drain and set aside. Pulse corn in a food processor 8-10 times or until coarsely chopped. Set aside.
  • Melt butter in a large skillet over medium high heat; add flour stirring until smooth. Cook, stirring constantly, 1 minute; stir in sugar, salt, and pepper. Gradually add milk, stirring until smooth.
  • Stir in chopped corn, and cook, stirring often, 12 to 15 minutes or until corn is tender and mixture is thickened. Stir in lima beans. Garnish with crumbled bacon, if desired, and serve immediately.

Nutrition Facts : Calories 178.8, Fat 6.5, SaturatedFat 3.7, Cholesterol 17.3, Sodium 373.9, Carbohydrate 27.1, Fiber 3.6, Sugar 0.7, Protein 6.2

Tips:

  • Choose fresh vegetables: Use fresh, seasonal vegetables for the best flavor and texture.
  • Don't overcook the vegetables: Cook the vegetables until they are tender but still have a bit of a crunch.
  • Use a variety of vegetables: Different vegetables add different flavors and textures to succotash. Try using a mix of corn, lima beans, black beans, tomatoes, peppers, and onions.
  • Add some herbs and spices: Herbs and spices can help to brighten the flavor of succotash. Try adding some fresh basil, thyme, oregano, or rosemary. You can also add some ground cumin, chili powder, or paprika.
  • Serve succotash warm or cold: Succotash can be served warm or cold. It is a great side dish for grilled meats or fish, or it can be served as a main course with a side of bread or salad.

Conclusion:

Succotash is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh vegetables, and it is a good source of fiber, vitamins, and minerals. Whether you serve it warm or cold, succotash is sure to be a hit at your next gathering.

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