Chef John's Succotash

Chef John's Succotash

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Chef John 25995

"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."
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40 m servings 127 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  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.


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

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!

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.

I could only get canned lima beans here in my small Swedish town and did't have any tomatoes but it was very nice and even better the day after. My husband said it tasted better than the main di...

This was very good, but mine turned out a little bland. I had dry beans that I cooked, and so I think I did not adjust the seasonings well enough. I did not use the cayenne or the jalapeno, bu...

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 overwhelme...

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

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 tomatoe...

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 ja...

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