Chef John's Succotash Recipe -
Chef John's Succotash Recipe
1 Photo
How to Make Succotash
See how to make sensational, suffer-free succotash. See more
  • READY IN 40 mins

Chef John's Succotash

Recipe by  

"This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
  2. Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Kitchen-Friendly View

Reviews More Reviews

Feb 05, 2015

As always a great recipe from Chef John. A nice way to use up bits n pieces of frozen veg. Thanks for sharing!

Sep 16, 2014

This was a great way to use up little bits of everything! I didn't have a jalapeno or lima beans (and I omitted the cayenne) and it was DELISH!

Jun 13, 2014

I didn't have Lima beans and I added some brown sugar to mellow out the heat from the japs and cayenne. It went over pretty well, this one is a keeper.

Aug 08, 2015

This was a great mix of veggies and flavors! The only thing I will change next time is to cut down on the amount of cumin (and don't get me wrong, I love cumin!) The flavor of cumin overwhelmed the flavor of the veggies, but overall a great recipe. I also love how flexible this recipe is--it lends itself to many different veggies. YUM!

Jul 31, 2015

I didn't care for the cumin and cayenne - next time I will omit and try to add parsley and rosemary or thyme...

May 10, 2015

It's snowing outside in the middle of May, so fresh vegies were not an option. I do however freeze everything we grow and what I find at the farmers market. I used canned drained stewed tomatoes, and frozen everything else so omitted the water addition since it wasn't needed. Served this with sliced smoked dinner sausage that I added to the mix for a complete 1 pot dinner and it was delicious. So easy to make and such a forgiving recipe - a little more this and less of that for personal choice. I used a whole and large jalapeno with the cayenne and we didn't think it was that spicy - it was the perfect amount of heat. Thank you Chef John, this one replaces my own standby.

Feb 11, 2015

This is a great alternative for those evenings when you are tired of eating meat. For those of you that don't have good tolerance to spicy foods, you might want to do 3/4ths or even half of a jalapeno pepper, I liked it fine just the way it was but I am a bit of a spicy food fan.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 36 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Chef John's Classic Macaroni Salad

This deli-style macaroni salad will always be a crowd-favorite!

Chef John's Shaved Asparagus Salad

Fried pastrami strips and a simple mustard dressing are perfect with asparagus.

Chef John's Panzanella Salad

See how to make a tasty tomato and bread salad that’s never soggy.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States