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comforting creamy bacon dish

Creamy Bacon Succotash

This velvety succotash combines sweet white corn and tender lima beans in a rich, creamy sauce, topped with crispy bacon crumbles. Ready in under 30 minutes, it transforms simple frozen vegetables into an elegant side dish that perfectly balances comfort and sophistication.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 teaspoon seasoned pepper
  • 1 1/4 cups milk
  • 16 ounces frozen white shoepeg corn coarsely chopped
  • 2 tablespoons all-purpose flour
  • 10 ounces frozen baby lima beans cooked according to package directions and drained
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 1/2 to 1 teaspoon salt to taste
  • cooked and crumbled bacon preferably thick-cut, for topping

Equipment

  • Food processor
  • Large saucepan
  • Whisk

Method
 

  1. Cook the frozen baby lima beans according to package directions, then drain well and set aside.
  2. Pulse the frozen white shoepeg corn in a food processor 8-10 times until coarsely chopped.
  3. In a large saucepan, melt the butter over medium heat.
  4. Whisk in the flour until smooth and cook for about 1 minute, stirring constantly.
  5. Stir in the sugar, salt, and seasoned pepper.
  6. Gradually add the milk while stirring continuously to prevent lumps.
  7. Add the chopped corn to the sauce and cook, stirring frequently, for 12-15 minutes until the corn is tender and the mixture has thickened.
  8. Gently fold in the cooked lima beans, allowing them to warm through in the creamy mixture.
  9. Serve immediately, topping each portion with a generous sprinkle of crumbled bacon.

Notes

For the best flavor, use white shoepeg corn which is sweeter and more tender than regular corn. If you're watching sodium, start with the lower amount of salt and adjust to taste. The finished succotash should be thick enough to mound slightly on a spoon but still creamy enough to slowly spread when served.
For variations, try substituting edamame or butter beans for the lima beans, or add diced red bell peppers for color and sweetness. For a vegetarian version, omit the bacon and add smoked paprika for a smoky flavor.
Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.