Skip to main content Share
& Save

Summer Succotash

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 8 to 10


  • 3 cups fresh baby lima beans
  • 2 cups fresh lady peas
  • ¼ cup butter
  • 2 tablespoons olive oil
  • ¾ cup chopped green onion
  • 1 tablespoon minced garlic
  • 4 cups fresh corn kernels (about 6 ears)
  • 2 cups heavy whipping cream
  • 2 tablespoons chopped fresh thyme
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 pint grape tomatoes, quartered


In a medium saucepan, bring limas, peas, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, 10 to 15 minutes. Drain well.

In a large skillet, melt butter with olive oil over medium heat. Add green onion and garlic; cook, stirring frequently, for 3 minutes. Stir in limas, peas, corn, cream, thyme, salt, sugar, garlic powder, and pepper; cook, stirring occasionally, for 20 minutes. Stir in tomatoes, and cook just until heated through, about 2 minutes. Serve immediately.