Fresh Succotash

Get ready for a vibrant explosion of summer on your plate! This colorful medley of garden-fresh vegetables and smoky bacon creates the ultimate comfort food that somehow manages to feel both indulgent and wholesome at the same time. It’s the kind of dish that makes everyone at the table do a double-take and ask for seconds.

What makes this succotash truly special is the perfect balance of textures and flavors. The sweet corn pops against the buttery lima beans, while red peppers add brightness and bacon brings that irresistible savory crunch. The splash of red wine vinegar cuts through the richness with just enough tang to make each bite more interesting than the last. Trust me, this isn’t your grandmother’s boring side dish—this is succotash reimagined.

Ingredients

For the base:

• 5 slices thick-cut bacon
• 1 tsp garlic, minced
• 1 medium yellow onion, diced
• 2 red bell peppers, diced
• 1 medium zucchini, diced
• 1 jalapeño, seeded and diced

For the vegetable medley:

• 20 oz. frozen lima beans
• 3 cups corn
• 1 cup cherry tomatoes, halved

For the seasoning:

• 2 Tbsp unsalted butter
• 2 Tbsp red wine vinegar
• ½ tsp dried dill
• 1 tsp salt
• ½ tsp black pepper
• 2 Tbsp fresh chives, chopped

Steps

1. Using a large skillet (preferably cast iron for best flavor), cook 5 slices of bacon over medium heat until fully cooked and crispy, about 8-10 minutes. Watch carefully to prevent burning—the perfect bacon should be evenly browned and crisp. Transfer bacon to a paper-towel lined plate and pat dry. Reserve all the bacon grease in skillet—this is essential for the flavor foundation.
2. Add minced garlic to the hot bacon grease and cook for 30 seconds until fragrant but not browned. Then add onion, bell peppers, zucchini, jalapeño, lima beans and corn to skillet. Cook over medium-high heat, stirring occasionally, for 6-8 minutes. You’ll know it’s ready when the vegetables are just tender but still have a slight bite—overcooked vegetables will become mushy.
3. Add tomatoes, butter, vinegar, dill, salt and pepper. Continue cooking, stirring occasionally, for 4-5 more minutes. The tomatoes should just begin to soften and release their juices, creating a light sauce that coats all the vegetables. The butter will add a silky richness that brings everything together.
4. Crumble the reserved bacon into bite-sized pieces. Garnish the succotash with freshly chopped chives and the crumbled bacon just before serving. For best flavor, serve immediately while the contrast between the warm vegetables and crispy bacon is at its peak.

Smart Swaps

• Use turkey bacon instead of regular bacon to reduce fat by about 40% while maintaining the smoky flavor
• Substitute frozen edamame for lima beans (1:1 ratio) for a protein boost and different texture
• Try balsamic vinegar instead of red wine vinegar for a slightly sweeter, more complex flavor
• Replace butter with 2 Tbsp olive oil for a heart-healthier fat option

Make It Diabetes-Friendly

• Reduce corn to 1.5 cups and increase zucchini to 2 medium zucchinis to lower the carb count by approximately 15g per serving
• Use fresh lima beans instead of frozen (they have a lower glycemic index) if available
• Add 1 tsp of ground cumin when cooking vegetables to help regulate blood sugar levels
• Serve in ¾ cup portions (instead of 1 cup) alongside a protein source to balance the meal’s glycemic impact
• For a complete meal, pair with 4 oz of grilled chicken or fish to slow carbohydrate absorption

Pro Tips

• Cut all vegetables to similar size (about ½-inch dice) for even cooking
• Don’t skip the bacon grease—it’s the secret flavor foundation that makes this dish exceptional
• For extra sweetness, use fresh corn cut from the cob when in season
• Let the dish rest for 5 minutes before serving to allow flavors to fully develop
• Store leftovers in an airtight container for up to 3 days—the flavors actually improve overnight