Gluten-Free Sweet Corn Succotash
By the Gluten Free Recipes team ·
This vibrant succotash bursts with the sweet, tender kernels of corn and creamy lima beans, enhanced by a zesty dressing. It's a satisfying and flavorful side dish that brings a taste of summer to any meal.
At a glance: This easy salads and sides recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 11 ingredients — including frozen or fresh corn kernels, frozen or fresh lima beans, red bell pepper — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Sweet Corn Succotash: When preparing this salads and sides recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Sweet Corn Succotash: This recipe is naturally gluten-free, relying on fresh vegetables and naturally GF seasonings. Always ensure any packaged ingredients, like Dijon mustard, are certified gluten-free.
Ingredients
- 2 cups frozen or fresh corn kernels
- 2 cups frozen or fresh lima beans (butter beans)
- 1 medium red bell pepper, diced
- 1 medium yellow onion, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
In a large skillet or pot, heat the extra virgin olive oil over medium heat until shimmering, about 1-2 minutes. Add the finely chopped yellow onion and diced red bell pepper to the hot oil. Sauté them for about 5-7 minutes, stirring occasionally, until the onions become translucent and the peppers begin to soften, releasing their sweet aroma.
- 2
Add the corn kernels and lima beans to the skillet. If using fresh corn, cook for about 8-10 minutes, stirring frequently, until the kernels are bright yellow and tender. If using frozen, cook for about 5-7 minutes, or until heated through and tender. Stir in the minced garlic, if using, during the last minute of cooking until fragrant.
- 3
While the vegetables are cooking, prepare the dressing in a small bowl. Whisk together the fresh lime juice, Dijon mustard (ensure it's certified gluten-free), salt, and black pepper until well combined and slightly emulsified. The mixture should be smooth and fragrant.
- 4
Pour the prepared dressing over the cooked corn and bean mixture in the skillet. Add the chopped fresh cilantro, if desired, for an extra burst of freshness. Gently toss everything together for about 1-2 minutes, ensuring all the vegetables are evenly coated with the zesty dressing.
- 5
Taste the succotash and adjust the seasoning with additional salt or pepper if needed. Serve the succotash warm as a delightful side dish, allowing the flavors to meld for about 5-10 minutes before serving if time permits for optimal taste.
Nutrition (per serving)
Tips & Notes
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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