Classic Succotash Recipe

Classic Succotash
Brent Hofacker/Shutterstock


6 ears corn
4 tablespoons unsalted butter, divided
3 pounds cranberry beans, lima beans, or butter beans (cooked, canned, or frozen)
1/2 small onion, finely diced
1/8 pound salt pork, cut into 4 pieces (optional)
2 teaspoons sugar
Kosher or sea salt, to taste
freshly ground black pepper, to taste
1/4 cup heavy cream (optional)


Use a sharp knife to cut kernels from cobs and set kernels aside.

In a pan over medium heat, melt 1 tablespoon butter. Add beans, onions, and salt pork (if using) and cook, stirring frequently, for 10 minutes or until onion is golden.

Stir in corn and add enough water to cover by ½ inch. Add sugar and remaining 3 tablespoons of butter. Bring to a gentle bubble and cook, uncovered, for 10 minutes.

Remove salt pork and season with salt and pepper.  

Add cream (if using) and serve hot.


6 to 8 servings

Preparation Time

20 Minutes

Total Time

45 Minutes

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