Celebrate the end of summer with this tasty succotash recipe with grilled corn, lima beans, and tempeh bacon. One bite of succotash, and you'll be hooked.
I love fresh summer corn, so I took my favorite succotash recipe and turned it into a vegan succotash salad. My version, though based on a traditional recipe for succotash, is so delicious and savory that you won't believe it's a salad.
At the farmer's market this week, the corn was calling my name. There's something about fresh summer corn on the cobb cooked on the grill. Although succotash is traditionally a side dish, I decided to turn it into an entree.
What is Succotash?
Succotash was a Native American staple served as a stew of summer-fresh or winter-dried corn, making it a year-round choice for gatherings. The word showed up in 1751 from the Narragansett Indian term "misckquatash," which meant "boiled whole kernels of corn" and referred to a simmering pot of corn to which other ingredients were added.
Since then, however, traditional succotash has changed to a popular side dish served hot or cold, with the primary ingredients being corn and lima beans or other shelled beans.
- Boston Lettuce: Boston lettuce is a type of butter lettuce. Boston lettuce has large, soft, tender, gently cupped leaves. It's terrific in salads and sandwiches, or the leaves can be used as a bed for other dishes.
- Grape Tomatoes: I prefer grape tomatoes because they have firm skin and fewer seeds. They are juicy and hearty.
- Grilled Corn: Sweet summer corn cooked on the grill is like candy.
- Lima Beans: Lima beans, also called butter beans, can be found raw, canned, or frozen. They are sturdy beans with a meaty, firm texture.
- Baby Bell Peppers: Baby bell peppers are sweeter than large bell peppers and come in various vibrant colors.
- Red Onions: Red onions are sweet in flavor. They're best raw in salads, salsas, and as a topping on veggie burgers and sandwiches because of how mild they are. They are also fabulous when pickled.
- Tofu Feta Cheese: I make my own tofu feta cheese, which tastes salty and savory and adds richness to the succotash.
- Tempeh Bacon: Tempeh bacon is used in the recipe to replace bacon in the traditional recipe. It adds a meaty and savory component to the succotash salad.
- Garlic Powder: Garlic powder is savory in taste and enhances the flavors in the recipe.
- Onion Powder: Onion powder is a seasoning made from dehydrated ground onions.
- Paprika: Paprika adds a smokiness to the salad.
Recipe Ingredient Substitutions
- Choose any greens for the base, such as Romaine lettuce, kale, or leaf lettuce.
- Cherry tomatoes are an excellent substitute for grape tomatoes.
- Canned or frozen corn can be substituted for fresh corn in a pinch. However, cook the frozen corn before adding it to the succotash.
- Substitute red bell peppers for the baby bell peppers, as they are also sweet.
- Using a white or yellow onion in a recipe that calls for a red onion is okay.
- Tofu feta cheese is available in stores if you don't want to make your own.
- Tempeh bacon is also available in the vegan refrigerated section of the grocery store.
- If you don't have garlic powder, you can substitute Equal amounts of freshly minced garlic. Or use one medium-sized fresh garlic clove for every ⅛ teaspoon needed.
- Instead of onion powder, you can use grated fresh onion, shallots, fennel bulbs, scallions, garlic powder, onion salt, or celery.
- Use smoked paprika for a deeper flavor.
- First, cook the corn for 15-20 minutes on a preheated 400-degree grill, rotating every 5 minutes. Although many people soak the corn in the husks and cook in the husks, I prefer to cook the shucked corn directly on the grill. As a result, the corn is a bit charred, which I like. Then allow the corn to cool completely before cutting it from the cobs.
- If using canned corn, rinse and drain before adding to the succotash recipe.
- Conversely, if using frozen corn, cook it according to the package instructions, drain, and allow it to cool before adding it to the salad.
- Prepare the tempeh bacon according to the directions, allow it to cool, and cut it into bite-sized pieces.
- Cook lima beans according to teh package directions if using frozen lima beans and allow them to cool.
- For canned beans, rinse and drain before adding to the recipe.
- Prepare the tofu feta cheese ahead of time.
- Begin adding the ingredients to the bed of lettuce, layering the vegetables, beans, corn, tempeh bacon, and feta cheese.
- Then sprinkle with the seasonings.
- I served the succotash recipe with avocado ranch dressing. But I also suggest vegan ranch dressing or Oil-free Italian dressing.
Succotash is from a Narragansett word, "msickquatash," meaning broken corn. Other translations indicate it means "boiled whole ear of corn." Whole ears of corn were boiled, and the kernels were cut from the cob and combined with Lima beans and other vegetables from the harvest.
This succotash recipe has the Southern spin -- complete with fresh grape tomatoes, Vidalia onion, grilled corn, and crisp, smoky vegan bacon! It tastes like a warm, buttery corn salad.
Succotash is a truly vintage dish introduced to us by Native Americans. The traditional dish includes corn, lima beans or butter beans, and pork. Rich in nutrients and inexpensive to make, it was especially popular during the Depression and World War II.
- Do not microwave frozen lima beans. In my experience, it dries them out, and they lose their structure.
- If you prefer succotash without the lettuce, feel free to combine all the ingredients in a bowl and omit the lettuce for a lettuce-free salad or side dish.
- Avoid a mess. An easy way to cut corn from the cobs is to use a bundt pan. Place the corn in the center, and when the kernels are cut, they fall into the sides of the pan.
- Make sure corn is cool to the touch before cutting off the cobs.
- Cook the corn, lima beans (if frozen), tempeh bacon, and tofu feta cheese ahead of time for easier meal prep.
- Prepare the avocado ranch dressing ahead of time to allow it to chill in the refrigerator before serving.
You will love this vegan version of a classic succotash recipe. Enjoy seasonal grilled corn while it's fresh!
If you love my version of succotash, give us a 5-star review and comment below. We would love to hear from you!
- 4 ears of corn, grilled and cut from the cobs
- 1 ½ cups lima beans, cooked or canned
- 1 cup tempeh bacon, cut into bite-sized pieces
- ½ cup red onions, diced
- 1 cup grape tomatoes, cut in halves
- ½ cup baby bell peppers, sliced thin
- ½ cup tofu feta cheese, crumbled
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 recipe avocado ranch dressing
- Preheat the grill to 400 degrees.
- Remove the husks from the ears of corn.
- Place the corn directy on the grill grates and close the cover.
- Rotate the corn every 5 minutes for 15-20 minutes.
- Remove the corn from the grill and allow it to cool before cutting the corn from the cobs.
- Using a sharp knife, cut the kernels off the corn cobs and set aside.
- If using canned corn, draina nd rinse.
- If using frozen corn, cook according to the package instructions, drain and allow to cool.
Other Cooked Ingredients
- Cook the tempeh bacon according to the instructions, allow to cool,and cut into bite-sized pieces.
- Prepare the tofu feta cheese, according to the instructions, allow to cool, and crumble.
- Cook the lima beans according to the package instruction. Or, if using canned beans, rinse and drain.
Preparing the Salad
- Chop the lettuce and place on the base of a platter.
- Scatter the corn, lima beans, tempeh bacon, and assorted vegetables on the lettuce bed.
- Sprinkle with garlic powder, onion powder and paprika.
- Top with feta cheese.
- Serve with avocado ranch or dressing of choice.
- For easy meal prep, prepare the cooked ingredients in advance.
- As a shortcut, purchase vegan feta cheese and tempeh bacon instead of making your own.
- Do not cook frozen lima beans in the microwave. Instead, cook them according to the stovetop directions. The microwave dries the beans out.
- Lima beans and butter beans are the same.
- I suggest using avocado ranch dressing, but I also like vegan ranch dressing or oil-free Italian dressing with this succotash recipe.
- For a more traditional succotash recipe, omit the lettuce.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂