Side Dish: United States – New Hampshire – New Hampshire Succotash

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 3 slices thick-cut bacon, approx. 3 oz (85 g), diced (optional)
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, finely diced, about 4 oz (115 g)
- 1 medium red bell pepper, seeded and diced, about 6 oz (170 g)
- 2 cloves garlic, minced
- 4 ears fresh corn, kernels cut off, about 3 cups (450 g)
- 2 cups (300 g) fresh shelled lima beans (or 12 oz / 340 g frozen shelled lima beans)
- 1/2 cup (120 ml) low-sodium chicken or vegetable stock
- 1 tbsp (15 ml) pure maple syrup
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) fresh thyme leaves, chopped (or 1/4 tsp dried thyme)
- 2 tbsp (8 g) fresh parsley, chopped (or chives), plus extra for garnish
- 1 tbsp (15 ml) fresh lemon juice (optional, to brighten)

Instructions

Short Description:
A bright, buttery succotash of fresh New Hampshire corn and beans with sweet maple notes and fresh local herbs, served warm as a seasonal side. This version highlights summer corn and tender shelling beans with a touch of regional maple syrup for depth.

Regional Notes:
This New Hampshire variation emphasizes freshly cut local corn and fresh shelled lima or shelling beans when in season, often finished with local herbs (thyme, parsley, or chives) and a splash of real maple syrup for a characteristic regional twist. Unlike some Southern succotashes that lean heavier on tomatoes or cream, this New England version stays simple, letting corn, beans, butter, and maple shine.

1. If using bacon: heat a large skillet over medium heat and add diced bacon. Cook until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving rendered fat in the pan. If not using bacon, heat the skillet with the olive oil instead.
2. Add butter (and olive oil if using) to the skillet over medium heat. When melted and shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
3. Add the diced red bell pepper and minced garlic; cook another 2–3 minutes until the pepper softens and the garlic is fragrant.
4. Stir in the fresh corn kernels and shelled lima beans. Pour in the stock, increase heat slightly to bring to a gentle simmer, then reduce heat to medium-low. Cover and cook, stirring occasionally, until the beans are tender and corn is just cooked through, about 8–10 minutes (longer if using fresh, very firm beans).
5. Remove the lid and increase heat to medium-high for 1–2 minutes to evaporate excess liquid and concentrate flavors. Stir in the maple syrup, thyme, parsley, and lemon juice (if using). Taste and season with kosher salt and freshly ground black pepper.
6. Return the crisped bacon to the pan (if using) and stir to combine. Finish with an extra pat of butter for gloss if desired.
7. Transfer to a serving dish and garnish with additional chopped parsley or chives. Serve warm as a side with roast meats, grilled fish, or a summer barbecue.