Lima Bean and Corn Succotash

Name: Lima Bean and Corn Succotash
Prep time: 25 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 2 lb. fresh or frozen lima beans; Kosher salt and freshly ground black pepper; 6 ears corn, husked and kernels removed; 1/2 c. heavy cream; 2 tbsp. butter, cut into pieces

This simple—and simply delicious—Thanksgiving side is a true Southern staple.

By Travis and Ryan CroxtonPublished: Oct 12, 2021

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Hector M. Sanchez for Country Living

Yields:

12 serving(s)

Prep Time:

25 mins

Total Time:

35 mins

Cousins Travis and Ryan Croxton of the Rappahannock Oyster Co. make this easy Southern side dish a regular part of their Thanksgiving feast.

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Ingredients

2 lb. fresh or frozen lima beans
Kosher salt and freshly ground black pepper
6 ears corn, husked and kernels removed
1/2 cup heavy cream
2 Tbsp. butter, cut into pieces

Directions

1. Step 1Bring beans and 8 cups water to a boil in a large pot. Season with salt. Reduce to a simmer and cook until tender, 20 to 25 minutes. Add corn and cook just until tender, 4 to 6 minutes. Drain any excess liquid and return beans to pot. Add cream and cook until slightly thickened, 2 to 3 minutes. Remove from heat and stir in butter. Season with salt and pepper.

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