DISH RESEARCH · Dish
Succotash
Also known as: Succotash, (corn and limas), canned, with cream style corn, Succotash, (corn and limas), canned, with whole kernel corn, solids and liquids, Succotash, (corn and limas), cooked, boiled, drained, with salt, Succotash, (corn and limas), cooked, boiled, drained, without salt, Succotash, (corn and limas), frozen, cooked, boiled, drained, with salt, Succotash, (corn and limas), frozen, cooked, boiled, drained, without salt, Succotash, (corn and limas), frozen, unprepared, Succotash, (corn and limas), raw
Creamy American succotash of fresh sweet corn and lima beans with onion.
About Succotash
Succotash is an American corn-and-bean dish with Native New England roots and many later regional versions. This profile fixes Saveur's fresh summer version built around sweet corn and lima beans with onion, butter and cream.
Sweet corn and starchy lima beans provide the defining contrast, with onion adding a mild savoury note. Butter and cream make this version rounded and rich while salt and black pepper keep the vegetables' flavour central.
The finished dish is a softly bound mixture of bright corn kernels and pale green lima beans. Corn milk and cream create a light glossy coating rather than a loose soup, while the beans remain tender and distinct.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Succotash
Saveur's Fresh Corn and Lima Bean Succotash.
- Fresh sweet cornDefining sweet kernels and corn milk
- ButterRich cooking fat
- Yellow onionMild savoury aromatic
- Lima beansDefining tender shell beans
- Heavy creamLight creamy binding
- SaltSeasoning
- Black pepperPeppery seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fresh sweet corn:
- Butter:
- Yellow onion:
- Lima beans:
- Heavy cream:
- Salt:
- Black pepper:
Origins & food traditions
Saveur supplies a complete fresh corn-and-lima-bean recipe and identifies fresh succotash as an American classic. Its cultural account traces the dish to Narragansett msickquatash, notes the many regional versions, and identifies corn and lima beans as the modern constant. The Smithsonian's National Museum of the American Indian independently documents a related Haudenosaunee corn, bean and squash succotash tradition; this profile does not collapse that distinct three-sisters formulation into the selected Saveur version.
Countries
- United States
- Equatorial GuineaCatalogue link pending review
Cuisines & regions
- American Cuisine
- New England Cuisine
- Native American–influenced Cuisine
- Equatorial Guinean CuisineCatalogue link pending review