If using fresh corn, shuck and remove kernels from 4 ears (you should have about 3 cups). For a deeper flavor, scrape the cobs with the back of a knife after removing kernels to extract milk and add to the pan.

If using frozen corn or lima beans, thaw and drain excess water. If using fresh lima or baby lima beans, blanch in boiling salted water 2–3 minutes until tender then drain and shock in ice water; drain well.

Dice the red and green bell peppers into small uniform pieces (about 1/4-inch). Finely dice the red onion. Halve the cherry tomatoes if using. Chop cilantro and thinly slice chives or green onions.

Aromatics & Fats

Sauté aromatics

Heat a large skillet over medium heat. Add the butter and olive oil. When the butter has melted and begins to foam, add the diced red onion and sauté 3–4 minutes until softened and translucent but not browned.

Add the minced garlic and continue to cook 30–45 seconds until fragrant.

Add the diced red and green bell peppers and cook 3–4 minutes, stirring occasionally, until the peppers begin to soften.

Combine & Season

Cook corn and beans

Increase heat to medium-high, add the corn kernels and lima beans to the skillet. Stir to combine and let cook undisturbed 2–3 minutes so the corn gets a little color, then stir and cook another 2 minutes.

Pour in the 1/4 cup broth and scrape up any browned bits from the bottom of the pan. Reduce heat to medium and simmer 2–3 minutes until liquid mostly evaporates and vegetables are tender-crisp.

Stir in the smoked paprika, ground cumin, salt, black pepper, and crushed red pepper flakes (if using). Taste and adjust seasoning as needed.

Remove the skillet from heat and stir in the fresh lime juice, chopped cilantro, and sliced chives/green onions. If using cherry tomatoes, fold them in now so they warm slightly but remain juicy.

If you want a richer succotash, stir in an extra 1 tablespoon of butter at the end until melted and glossy.