Southern Succotash is an easy side dish recipe, made with white acre peas and fresh summer corn. It’s full of delicious garden-fresh flavors and summery goodness.
This recipe is a twist on traditional succotash that many of us grew up eating. I like to keep it simple and have substituted delicious white acre peas for the classic lima beans.
Not only that, but you can also substitute pink lady, zipper, crowder, purple hull, or field peas too. This recipe is a great way to repurpose leftover peas; the first time I made it I had some leftovers I wanted to use, and the rest, as they say, is history.
What is it:
If you have never had succotash, you may be wondering exactly what it is? Traditional succotash is a type of vegetable stew that features lima beans and sweet corn.
And, depending on what part of the country you live in, this versatile side dish may also contain tomatoes, sweet or Vidalia onions, carrots, hominy, okra, squash, and green or red bell peppers.
The earliest mentions of succotash date back to the American Indians in the 17th century. It was also a popular dish during the great depression because the ingredients were relatively inexpensive. It is still popular today, especially in the summer in the South, when fresh corn and peas are readily available.
Here’s what’s in this recipe:
You will need fresh shelled and cooked white acre peas (or any other type of field peas), kosher salt, ground black pepper, bacon, and cherry tomatoes. You will also need fresh sweet corn on the cob, and optional fresh parsley for garnish.
Here’s how to make it:
Rinse the corn and place it in the microwave unshucked. Depending on the wattage of your microwave, it will take about four and a half minutes for the three ears.
Let the corn cool for a few minutes and cut off the bottom inch, not counting the stem, with a sharp knife. Next, squeeze the top of the husk, and shake gently. The corn will pop out, cooked, and completely silk-free.
Use a sharp knife to cut the kernels off the cob into a medium-size saucepan. Be sure to scrape the cob to get any corn liquid and add it to the pan.
Place the pan over medium heat and add two cups of cooked peas and one cup of the reserved cooking liquid. Bring to a boil. Remove from the heat and add the sliced cherry tomatoes.
Taste and add additional salt and pepper, if necessary. Top with bacon and garnish with fresh parsley, if desired.
What to serve with it:
Because succotash is a summer dish, I like to keep it light and serve it with Grilled Lemon Chicken, Lemon Butter Chicken, or Honey-Baked Chicken Thighs. It is also delicious with my Crispy Fried Spanish Mackeral Nuggets, Southern Blue Crab Cakes, Smoked Shrimp or Blackened Mahi-Mahi.
Leftover succotash can be kept tightly covered in the refrigerator for up to four days or in an airtight container in the freezer for up to three months.
This recipe calls for cooked fresh white acre peas. You can, of course, substitute freshly cooked lima beans, or any other type of cooked Southern field peas or cowpeas. If you are using leftovers, be sure to save the cooking liquid too.
In a pinch, you can substitute frozen peas or corn, but I do not recommend using canned vegetables. If you are using frozen peas, prepare them according to the directions on the package and make sure to save your cooking liquid.
When I prepare any type of Southern peas, I usually cook twice as much as I need so I always have leftovers to make this succotash. If you are not going to be making it right away, just freeze the leftover peas and liquid until you are ready to use it.
If you like Southern-style side dish recipes, you might also like: Homemade Creamed Corn, Southern Potato Salad, Fried Green Tomatoes, Corn Salad, Cucumber and Tomato Salad, Old-Fashioned Creamed Potatoes, Baked Pineapple Casserole, and Mary’s Healthy Southern Collard Greens.
If you need more recipes or menu ideas, check out all of my Southern-style recipes here.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Southern Succotash with White Acre Peas Recipe
- 3 ears fresh corn on the cob
- 1 cup cherry tomatoes sliced
- 2 cups cooked fresh white acre peas see link to the recipe below**
- 1 cup reserved white acre pea cooking liquid
- 3 slices bacon cooked and chopped
- Optional: fresh parsley for garnish
- Rinse the corn and place it in the microwave unshucked. Depending on the wattage of your microwave, it will take about four and a half minutes for the three ears.
- Let the corn cool for a few minutes and cut the bottom inch off, not counting the stem. Next, squeeze the top of the husk and shake it gently. The corn will pop out cooked, and completely silk-free.
- Finally, use a sharp knife to scrape or cut the kernels off of the cob into a medium-size saucepan. Be sure to also scrape the cob to get any remaining corn juice.
- Place the pan over medium heat and add two cups of cooked peas and one cup reserved cooking liquid to the corn. Bring to a boil. Remove from the heat and add the sliced cherry tomatoes.
- Taste and add additional salt and pepper if necessary. Top with bacon and garnish with fresh parsley if desired. Serve immediately!
**This recipe was originally published on July 16, 2017. It was republished on June 19, 2020, with expanded directions and tips.