Summer Succotash

Method

1. If using frozen lima beans, blanch them in salted boiling water for 2 minutes, then drain. Fresh limas need 5-6 minutes. The beans should be tender but still hold their shape — they'll cook a bit more in the sauté. Lima beans are the traditional base of succotash and provide a creamy, starchy contrast to the sweet corn.

2. Cook the diced bacon in a large skillet over medium heat until crispy and the fat is fully rendered, about 6-7 minutes. Remove the bacon with a slotted spoon and set aside. Leave 2 tablespoons of bacon fat in the skillet — this rendered fat is your cooking medium and flavor base.

3. Add the diced onion to the bacon fat and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for 30 seconds until fragrant. The onion and garlic build an aromatic foundation that elevates the vegetables from simple to savory.

4. Add the corn kernels to the skillet and cook over medium-high heat for 3-4 minutes, stirring occasionally, until some kernels develop golden spots. This light charring adds a smoky sweetness that intensifies the corn's natural flavor — the same principle as charring corn for a Southwest salad.

5. Add the blanched lima beans and butter to the skillet. Toss everything together and cook for 2-3 minutes until the butter melts and coats the vegetables in a light glaze. The butter enriches the dish and helps the seasonings adhere to every piece.

6. Add the halved cherry tomatoes, thyme, salt, and pepper. Cook for just 1-2 minutes — you want the tomatoes warmed through and slightly softened but still holding their shape. They burst and release their juices if cooked too long, which makes the dish watery.

7. Remove from heat and stir in the apple cider vinegar and torn basil. The vinegar adds a bright acidity that lifts all the flavors, and the basil adds a fresh, aromatic finish. Scatter the reserved crispy bacon over the top.

8. Serve immediately as a side dish alongside grilled meats, fried chicken, or fish. Succotash is a celebration of summer produce.

Equipment

• Grill (gas or charcoal) Recommended: Weber Spirit II E-310 Gas Grill
• Tongs Also good: Wok Spatula
• Large skillet (12-inch) Also good: Tramontina Professional 10-Inch Non Stick Frying Pan

Chef Notes

• The most important thing: Pull at 140°F internal — it carries over to 145°F during rest. The old 160°F rule is outdated and produces dry pork.
• Clean and oil the grates before cooking. A dirty grate causes sticking. Use a paper towel dipped in oil, held with tongs.
• This comes together in 20 minutes — have everything prepped before you start cooking. Speed is the technique here.
• Taste as you go and adjust seasoning at the end. Salt levels change as liquids reduce and flavors concentrate.

Common Substitutions

Ingredient	Substitution	Notes
Bacon	Pancetta or turkey bacon	Pancetta is unsmoked. Turkey bacon is leaner.
Butter	Ghee or olive oil	Ghee for similar richness. Olive oil for dairy-free.
Fresh basil	Thai basil or dried basil (1 tsp per tbsp fresh)	Thai basil is spicier. Dried works in cooked dishes only.
Grill	Cast iron skillet + broiler	Sear in skillet, finish under broiler for char.

What You're Practicing

Succotash teaches you the art of the quick sauté — cooking multiple vegetables in sequence based on their density and cooking time. Harder vegetables (lima beans) go first, quick-cooking items (tomatoes, herbs) go last.

Using rendered bacon fat as a cooking medium is a technique that adds depth to any vegetable dish. You're learning to build layers of flavor from a single pan — fat, aromatics, vegetables, acid, herbs — each addition contributing to the final result.