Southern Summer Succotash

July 31, 2017
Recipe by: Swiss Diamond Chefs

As summer crops are harvested, your local farmers market is going to be bursting at the seams with fresh vegetables.  This succotash is the perfect side dish for your summer meals.  The veggies are cooked until just tender to retain their fresh from the farmer’s market flavor and texture.  Fresh green onions, and bacon, bring a unique and delicious finishing touch.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Yield: 6 Servings
Difficulty: Easy


  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 3 cups chopped tomatoes (about 1 1/2 pounds)
  • 2 1/4 cups corn kernels cut from 4 ears of corn (we used 2 each ears of white corn, and  ears of yellow corn)
  • 1 cup fresh green lima beans
  • 1 cup fresh white lima beans
  • 3 tablespoons thinly sliced fresh basil
  • Coarse kosher salt
  • Ground black pepper
  • 8 slices bacon, cooked to your liking, chopped
  • 2 green onions, sliced thinly
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  1. If using fresh beans, use a Swiss Diamond Stock Pot, boil the beans for 10 minutes.  If not, skip to step 2
  2. Meanwhile, heat oil in a large Swiss Diamond Skillet over medium heat and add onion. Sauté until softened and translucent, about 5 minutes.
  3. Add garlic and stir till fragrant or about 1 minute.
  4. Add tomatoes, corn, and lima beans and reduce heat to medium low.  Simmer until vegies are tender, and tomatoes are soft, about 20 minutes, stirring occasionally. 
  5. Remove from heat and combine bacon, salt, pepper and basil, and sir to incorporate.
  6. Top with sliced green onion and serve right away, or chill and serve cold.