Why You’ll Love this Creamy Bacon Succotash
If you’re on the hunt for a side dish that perfectly balances comfort and sophistication, this Creamy Bacon Succotash is about to become your new favorite.
I adore how the creamy sauce brings together the sweet corn and tender lima beans, while the bacon adds that irresistible smoky crunch.
What’s not to love about a dish that transforms humble frozen vegetables into something guest-worthy?
The best part? It comes together in under 30 minutes. No fussy techniques, just straightforward comfort food with a touch of elegance.
And those little bursts of sweet corn against the buttery sauce? Pure culinary magic.
What Ingredients are in Creamy Bacon Succotash?
The beauty of succotash lies in its simple ingredients that work together to create something truly special. This creamy bacon version takes the traditional corn and lima bean combination and elevates it with a velvety sauce and smoky bacon that transforms it from a humble side dish into something worthy of your dinner party table.
The ingredients are pantry-friendly and mostly frozen, making this a year-round option when fresh corn isn’t in season.
- 10 ounces frozen baby lima beans
- 16 ounces frozen white shoepeg corn
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1/2 to 1 teaspoon salt (adjustable to taste)
- 1/2 teaspoon seasoned pepper
- 1 1/4 cups milk
- Cooked and crumbled bacon (for topping)
When shopping for ingredients, I recommend using white shoepeg corn if you can find it – it’s sweeter and more tender than regular corn, which makes a difference in the final dish.
If you’re watching sodium, start with the lower amount of salt and adjust to taste. And while the recipe gives the option of butter or margarine, I’m firmly in the butter camp for the richest flavor.
For the bacon, thick-cut varieties provide bigger, meatier crumbles that stand up nicely against the creamy vegetables.
How to Make this Creamy Bacon Succotash
Making this creamy bacon succotash is surprisingly simple, despite its indulgent taste. Start by cooking the 10 ounces of frozen baby lima beans according to the package directions, then drain them well.
While they’re cooking, take your 16 ounces of frozen white shoepeg corn and pulse it in a food processor about 8-10 times until it’s coarsely chopped. This quick step gives the succotash a more interesting texture than just whole kernels—trust me, it makes a difference in how the sauce clings to everything.
Now for the creamy part. In a large saucepan, melt 2 tablespoons of butter over medium heat, then whisk in 2 tablespoons of all-purpose flour until smooth. Keep stirring constantly for about a minute to cook out that raw flour taste (nobody wants that).
Next, stir in 1 teaspoon of sugar, 1/2 to 1 teaspoon of salt (I usually go with the full teaspoon, but you might want to start with less), and 1/2 teaspoon of seasoned pepper. Gradually pour in 1 1/4 cups of milk while stirring continuously to prevent lumps—this is the foundation of your velvety sauce.
Once smooth, add the chopped corn and continue cooking, stirring frequently, for 12 to 15 minutes. You’ll know it’s ready when the corn is tender and the mixture has thickened to a luscious, creamy consistency.
For the final touches, gently fold in those cooked lima beans, letting them warm through in the creamy mixture. The contrast between the sweet corn and the buttery lima beans is what makes succotash so beloved.
Serve this dreamy side dish immediately, and don’t forget the crowning glory—a generous sprinkle of cooked, crumbled bacon on top of each serving. The smoky crunch against the creamy vegetables creates that perfect bite that’ll have everyone at the table wondering how something so simple can taste so good.
Need a little visual cue? The finished succotash should be thick enough to mound slightly on a spoon but still be creamy enough to slowly spread when served.
Creamy Bacon Succotash Substitutions and Variations
While this recipe shines with its classic ingredients, countless substitutions and variations can transform this creamy bacon succotash to suit your pantry or preferences.
Don’t have lima beans? Try edamame or butter beans instead. Fresh corn works beautifully in summer months—just slice it right off the cob. For a spicier kick, add diced jalapeños or a dash of cayenne.
I’ve been known to stir in diced red bell peppers for color and sweetness. Vegetarians in the family? Skip the bacon and add smoked paprika for that smoky depth. Sometimes I use half-and-half instead of milk when I’m feeling particularly indulgent. Divine.
What to Serve with Creamy Bacon Succotash
When pairing dishes with creamy bacon succotash, I’ve found that simple, hearty proteins make the perfect companions to this rich side dish.
Grilled chicken breasts, pan-seared pork chops, or a juicy steak all work beautifully—the succotash adds that creamy, sweet contrast to the savory meat.
For a summer gathering, I love serving it alongside barbecued ribs or grilled salmon. The smoky flavors? Divine with the corn and lima beans.
Don’t forget crusty bread for sopping up that creamy sauce.
Sometimes, I’ll make cornbread instead, which feels almost poetic—corn on corn, a celebration of golden deliciousness.
Final Thoughts
This creamy bacon succotash has become one of my absolute favorite side dishes to make throughout the year. The combination of tender lima beans, sweet corn, and smoky bacon creates such a comforting dish that never fails to impress at family gatherings.
I love how versatile it is, too. Sometimes I add a pinch of cayenne for heat, or fold in fresh herbs from my garden. And honestly, who can resist that silky sauce? The butter-flour roux makes all the difference.
