Recipe: Lima bean and corn succotash

Browse available resources.
You have questions. We have answers!
Contact UD Extension staff.
Read our latest accomplishments!
Find out how YOU can get involved!
Hands-on experiential learning for UD undergrads!
Submit a sample today.
Analyses to help manage your land.
Chat with a DE Master Gardener.
Protect your family, friends and community.
Protect your flock.
Up close to a bowl of succotash and a decorative tea towel.

Recipe: Lima bean and corn succotash

Lima beans, also called butterbeans, are a great source of fiber! While lima beans are a great side to any meal, they should not be eaten raw. Try cooking them with onion and garlic for a boost of flavor or incorporate them into a delicious succotash.


  • 8 ears of corn, shucked removed from cob
  • 1 bag of frozen or 2 cups fresh lima beans
  • 1 large zucchini, diced
  • 2 small tomatoes, diced
  • ½ cup chopped red onion
  • 3 Tablespoons olive oil
  • 3 Tablespoons vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Pinch of sugar
  • ½ cup fresh basil, chopped chiffonade style


  • Calories — 153
  • Carbs — 25g
  • Protein — 4g
  • Fat — 5g
  • Sodium — 253mg
  • Fiber —3g



10 servings


  1. Cut corn off cob. 
  2. Sauté first 5 ingredients in large pan with olive oil on medium heat for 5 minutes until onions are translucent and tomatoes release their juices. Do not brown.
  3. Remove from heat. Add vinegar, salt, pepper, sugar and basil.
  4. Serve with fish, chicken or pork.


Recipe compliments of Gail Hermenau, University of Delaware Cooperative Extension Master Food Educator, Master Gardener and Master Composter.

Video directions

A recipe video for Lima bean and corn succotash:

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.