Creamy Yankee Succotash with Corn, Lima Beans, and Thyme

Why You’ll Love This Recipe

• Classic New England comfort with fresh, sweet corn and buttery lima beans.
• Salt pork adds smoky depth without overpowering the vegetables.
• Ready in about 35 minutes—perfect for a weeknight side or holiday spread.
• Creamy finish and fresh thyme bring a restaurant-quality touch at home.

Grocery List

• Produce: 4–5 ears sweet corn, 1 medium yellow onion, 2 cups baby lima beans (fresh or frozen), fresh thyme, fresh parsley (optional)
• Dairy: Heavy cream, unsalted butter
• Pantry: Salt pork, kosher salt, black pepper

Full Ingredients

Succotash Base

• 3 ounces salt pork, cut into 1/4-inch dice
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cups baby lima beans (fresh shelled or frozen)
• 3 cups sweet corn kernels (from 4–5 ears) or thawed frozen corn, patted dry

Finish and Seasoning

• 1/2 cup heavy cream, gently warmed
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/4 teaspoon freshly ground black pepper
• Kosher salt, to taste
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Par-cook the lima beans

Bring a medium saucepan of water to a boil (212°F), then reduce to a gentle simmer (190–200°F). Add the lima beans and cook until just tender but not mushy—8–10 minutes for frozen baby limas, 12–15 minutes for fresh. Drain well and set aside. If you like, reserve 1/4 cup of the cooking liquid to adjust the succotash at the end.

Step 2: Render the salt pork

Place the diced salt pork in a large skillet (10–12 inches) over medium heat. Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, 6–8 minutes. Use a slotted spoon to transfer the cracklings to a paper towel–lined plate. Leave 1–2 tablespoons of the rendered fat in the skillet and pour off any excess.

Step 3: Soften the onion

Add the butter and the chopped onion to the skillet. Cook over medium heat, stirring, until the onion is translucent and sweet but not browned, 3–4 minutes. Adjust heat as needed to prevent browning.

Step 4: Sauté the corn

Add the corn kernels and cook over medium to medium-high heat, stirring occasionally, until the corn is bright, hot, and lightly golden in spots, 3–4 minutes. Scrape up any browned bits from the skillet to build flavor.

Step 5: Fold in beans and seasonings

Return the lima beans to the skillet along with the black pepper and thyme. Stir gently to combine and cook for 1–2 minutes to marry the flavors. If the pan looks dry, add a splash (1–2 tablespoons) of the reserved bean cooking liquid.

Step 6: Finish with cream

Pour in the warm heavy cream and bring to a gentle simmer over medium heat for 1–2 minutes, just until the vegetables are glossy and lightly coated. Taste and season with kosher salt to preference (remember, salt pork is salty). If desired, stir in a touch more cream or cooking liquid for your preferred consistency.

Step 7: Garnish and serve

Off the heat, fold in half the salt pork cracklings. Transfer to a warm serving bowl and sprinkle with the remaining cracklings and chopped parsley. Serve hot.

Pro Tips

• Pat thawed frozen corn dry before sautéing so it caramelizes instead of steaming.
• Warm the cream to prevent the skillet from cooling and to keep the sauce smooth.
• Taste before salting—salt pork varies in salinity. Add salt at the very end.
• Prefer lighter: swap half-and-half for cream and add an extra tablespoon of bean cooking liquid.
• Reserve a spoonful of cracklings for the top so they stay crisp until serving.

Variations

• Smoky bacon swap: Use 4 slices thick-cut bacon instead of salt pork. Render until crisp, then proceed.
• Cream-free: Skip the cream and add 2–3 tablespoons butter with a squeeze of lemon for a lighter finish.
• Herby summer: Add 2 tablespoons chopped basil or chives at the end for fresh garden flavor.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or cream to restore silkiness. For make-ahead, par-cook the lima beans and prep the veggies up to 24 hours in advance; cook just before serving for best texture. The finished dish is best enjoyed the day it is made, as the cracklings soften over time.

Nutrition (per serving)

Approximate values: 320 calories; 18 g fat; 30 g carbohydrates; 5 g fiber; 9 g protein; 430 mg sodium. Values will vary based on salt pork and ingredient brands.