New England Iron-Skillet Succotash Recipe

Name: New England Iron-Skillet Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 fresh ears of corn (see Notes); 3 tablespoons unsalted butter; 2 medium zucchini, cut into 1/2-inch dice; 2 medium golden zucchini, cut into 1/2-inch dice; 1 large white onion, cut into 1/2-inch dice; 2 medium red bell peppers, seeded, deribbed, and cut into 1/2-inch dice; 1 package (10 ounces) frozen lima beans, thawed; 1/2 cup minced fresh parsley; Kosher or sea salt; Freshly ground pepper

Servings: persons

1
Remove the husks and silk from the ears of corn and discard.
2
Trim the base of each ear so it is even and flat.
3
Working with 1 ear at a time, stand it upright on its base in a bowl.
4
Using a sharp knife, cut down between the cob and the kernels to remove the kernels.
5
Reserve the kernels and discard the cobs.
6
Fill a large saucepan two-thirds full of water and bring to a boll over high heat.
7
Add the corn and simmer for 3 minutes.
8
Drain in a colander, then rinse under cold water until cool.
9
Drain thoroughly, blot dry with paper towels, and set aside.
10
In a 12-inch skillet, preferably cast iron, melt the butter over medium-high heat and swirl to coat the pan.
11
Add the zucchinis and onion and saute, stirring frequently, for about 5 minutes until just beginning to brown at the edges.
12
Add the red peppers and saute for 3 minutes longer.
13
Add the lima beans and corn kernels.
14
Saute, stirring constantly, for about 2 minutes until the vegetables are heated through.
15
Stir in the parsley and season with salt and pepper to taste.
16
Serve immediately, or keep warm for up to 20 minutes.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 fresh ears of corn (see Notes), 3 tablespoons unsalted butter, 2 medium zucchini, cut into 1/2-inch dice, 2 medium golden zucchini, cut into 1/2-inch dice, and more.

Yes, New England Iron-Skillet Succotash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Iron-Skillet Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions