Zucchini and Fresh Corn Succotash

No ratings yet

This post may contain affiliate links. Please read our disclosure policy.

Zucchini and fresh corn succotash is a light and bright side dish that comes together easily and quickly with onion, zucchini, corn, and lima beans (plus a little hot sauce, if you like it)!

I love, love, love using zucchini in all kinds of dishes, both savory and sweet! It grows like weeds if you ever plant some in your garden, which means you almost have to learn to get creative with the green veggie. Try these amazing zucchini recipes next time you have a big stash: Zucchini Side Dish, Healthy Whole Grain Zucchini Muffins, and Chocolate Zucchini Cake (it’s SO good!).

Zucchini and fresh corn succotash is a light and bright side dish that comes together easily and quickly with onion, zucchini, corn, and lima beans (plus a little hot sauce, if you like it)! #succotash #zucchinisuccotash #succotashrecipe #simplesuccotash #southerncooking #southernsides
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Zucchini and Fresh Corn Succotash

Oh, succotash… I love the stuff. Do you know what it is? I’ve found not everyone has heard of it or tried it, but it’s so worth introducing to your roster of fail-proof side dishes. It’s a dish most popular in the South that has two main ingredients: fresh corn and a shell bean (lima beans are most popular in classic succotash, as well as black-eyed peas).

The sweetness of the corn pairs perfectly with mild zucchini and savory onions. Just be sure to not over-cook your onion and zucchini — there’s nothing worse than mushy veggies. The zucchini should have a light crunch when you bite into it, and it adds great texture and color to the dish. It shouldn’t cook for more than 5 or 6 minutes to make sure it doesn’t get too soft!

I also love to add a dash of hot sauce to my bowl, and can eat just this on its own for a meal. I promise, it’s that filling between the beans, corn, and vegetables! You could also serve up some wonderful chicken legs, some hot biscuits, and a side of watermelon, and you’ve got yourself summer on a plate.

corn and yellow squash side dish in a pot

Can succotash be frozen?

I wouldn’t recommend freezing this succotash. The beans and zucchini are likely to get too mushy between freezing, thawing, and reheating them. If you do have leftovers, store them in an airtight container in the fridge for up to 5 days.

Where did succotash get its name?

Succotash is a Native American word meaning “broken corn kernels” and often contains corn, lima beans, and some type of squash.

What’s in zucchini and corn succotash?

This recipe is so simple and tasty! It contains butter (or olive oil), onion, zucchini, corn, lima beans (or black-eyed peas), salt, pepper, and hot sauce if you like it!

How long does it take to make succotash?

Zucchini and fresh corn succotash comes together in a flash. There’s minimal chopping and prep, and the total recipe time is 25 minutes or less! It’s an easy side that you’re going to love to make.

corn and yellow squash side dish in a pot
corn and yellow squash side dish in a white bowl
corn and yellow squash side dish in a white bowl
No ratings yet

Zucchini and Fresh Corn Succotash

Zucchini and fresh corn succotash is a light and bright side dish that comes together easily and quickly with onion, zucchini, corn, and lima beans (plus a little hot sauce, if you like it)!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6


  • 3 tablespoons butter or olive oil
  • 1 medium onion, diced, about 1 cup
  • 1 medium zucchini, about 2.5 inches in diameter
  • 4 to 5 ears fresh corn on the cob, cooked
  • 2 cups lima beans or black-eyed peas, (or one can), drained and rinsed
  • Salt and pepper to taste
  • Hot sauce, optional


  • In a large skillet, heat the butter over medium to medium-high heat until melted.
  • Add the onion, and saute until the onion starts to get clear on the edges, about 5 minutes. While the onion is cooking, cut the ends off of the zucchini, and then cut it in to fourths long-ways. Slice each spear into 1/4- to 1/2-inch slices.
  • When the onion is starting to go clear on the edges, add the chopped zucchini.
  • While the zucchini is cooking, cut the cooked corn from the cob. Use your knife to scrape the cob once the corn has been cut to get off any remaining kernel pieces and the extra juice (called corn milk).
  • After the zucchini has cooked for about 5 minutes and is still tender crisp, add the cut corn and lima beans.
  • Heat through, about 2 minutes.
  • Remove from the heat, and add plenty of salt and pepper to taste.
  • Serve right away. Add a dash of Tabasco to individual servings to taste.


  • Don’t overcook the zucchini unless you truly like it soft. Just a touch of crunch left in it is perfect.
  • If using 1 medium or 2 small zucchinis, there is no need to peel or remove seeds. If you are trying to use up a large zucchini, I would peel off the outside and remove the big seeds after quartering it.
  • Feel free to use a good quality olive oil in place of some or all of the butter.
  • There is a whole lot of onion in this dish. If you aren’t an onion lover, then feel free to reduce the amount. I wouldn’t go less than a 1/3 cup of chopped onion for flavor, though.
  • Don’t love lima beans or black eyed peas? You can use frozen peas in their place.


Serving: 1 of 6 servings, Calories: 187kcal, Carbohydrates: 27g, Protein: 8g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 252mg, Potassium: 594mg, Fiber: 6g, Sugar: 7g, Vitamin A: 353IU, Vitamin C: 11mg, Calcium: 23mg, Iron: 2mg
Like this recipe? Rate and comment below!

Other Zucchini Recipes You’ll Love:

This post was originally published in 2012, and has been updated and rephotographed in September 2019.

I just adore this zucchini and fresh corn succotash recipe because it’s fresh, flavorful, and doesn’t require a ton of time or ingredients! I can eat it by itself for a meal and it’s lovely.

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I just want to say thank you so much for this recipe. I struggle so much to find vegetable recipes my husband will eat. This was a hit he even had seconds. I love so many of your recipes and I am so excited to make more of them

  2. I make a similar succotash from “Eating Well” Three Sisters. It is green beans, fresh corn off the cob and zucchini. Very good. All of these recipes sound good!

  3. Your Printable link is to Zucchini as a side. It looks good too! however I did want your Zucchini and Fresh Corn Succotash. Thanks! Donna

    1. Doh! If you highlight the text and copy and paste it into a word processor that would work, but I’ll put it on my list to fix. THANK YOU for taking the time to let me know! M.