This summer succotash recipe combines fresh sweet corn, butternut squash, zucchini, and colorful red bell peppers in a buttery, savory side dish packed with Old Bay flavor. Cooked in bacon grease for a rich, smoky taste, this easy side dish is perfect for summer recipes that transition into fall. Whether you’re serving chicken, beef, pork, or lamb, this colorful succotash brightens the plate and sneaks in a ton of healthy veggies—perfect for home cooks looking for something new.
Growing up, our plates always had three essentials: a protein, a starch, and a veggie. It’s a tradition that stuck with me, and recipes like this version of succotash make me smile. With bite-sized pieces of butternut squash, zucchini, peppers, and fresh corn kernels, it’s a vibrant, vitamin-packed side that’s easy to love.
Usually, you wouldn’t mix zucchini and butternut squash—they’re from different seasons—but frozen cubed butternut squash makes it possible. Its extra moisture helps it cook faster, making it a perfect match with tender summer zucchini. Plus, frozen squash and seasonal zucchini are budget-friendly. The only “splurge” items are the red bell pepper and Old Bay Seasoning, but a little goes a long way.
Looking for a protein to accompany this dish? Try my easy air-fried chicken breast with its easy dry rub.
Why You’ll Love This Summer Succotash Recipe
Budget-friendly and colorful: Zucchini, frozen butternut squash and corn make this a budget-friendly side dish with a bright pop of color from peppers.
Fast and flexible: Ready in one large skillet, it’s simple enough for busy weeknights but fancy enough for a backyard BBQ.
Perfect for corn season: Fresh corn peaks in Northern Ontario in late August—making this dish a delicious way to celebrate the harvest.
Succotash in Canadian Cuisine: A Nod to Indigenous Traditions
Succotash is more than just a colorful side dish—it has deep roots in North American food history. Indigenous peoples across the continent, including the Haudenosaunee (Iroquois) Confederacy in what is now Ontario, grew and prepared dishes centered around the “Three Sisters”: corn, beans, and squash. Traditional versions of succotash combined these ingredients into nourishing meals that celebrated the land’s bounty.
While today’s summer succotash recipes often feature modern additions like bacon and bell peppers, the spirit of the dish remains the same—highlighting fresh, seasonal produce. By using fresh sweet corn, butternut squash, and zucchini, we’re honoring the tradition of working with what’s plentiful at this time of year.
Incorporating Indigenous foodways into our cooking is a beautiful reminder of the deep connection between local foods and the land we call home.
Let’s Get Started Making This Easy Corn Succotash Side Dish
Start by getting all your ingredients ready and close at hand. It’s important to have everything within reach when making a quick-cooking recipe like this, especially when working over medium heat. Even if you’re new to cooking, this recipe is forgiving, so don’t worry if things aren’t perfectly timed.
The first step is heating a large skillet over medium heat. Once the pan is warm, add a generous tablespoon of bacon grease. Let it melt and become liquid, then add your whole smashed garlic cloves. Sauté the garlic for about 30 seconds—just enough to make the kitchen smell incredible and start infusing the fat with flavor. After that, add your fresh sweet corn kernels that have been drained, to the pan. Stir them gently so they can soak up the garlic and bacon goodness.
Next, add the frozen butternut squash. It might look a little soft from thawing, but that’s okay. Cook it with the corn for about three minutes, stirring occasionally, until it’s heated and mingled with the corn. You’ll notice the butternut softening and releasing moisture—precisely what you want.
Once the butternut squash is warmed through, toss in the diced zucchini, sliced green onion, and both the red and orange bell peppers. These veggies cook much faster than squash, so they only need a few minutes. Keep everything moving in the pan with your spoon or spatula to ensure even cooking without burning. At this stage, the pan should look colorful and smell amazing.
Now it’s time to season. Sprinkle one tablespoon of Old Bay Seasoning over the vegetables. Stir everything well to coat. Give it a quick taste—if you like a bolder, saltier flavor, you can add a little more Old Bay, but remember that a little goes a long way. If, at any point, the squash or corn starts to stick to the skillet, add a tiny bit more bacon grease or a drizzle of oil to loosen it up.
Cook for another few minutes until the zucchini and peppers are tender but still bright and everything is well coated and heated. Then you’re ready to serve. This easy side dish is best served hot and goes beautifully with grilled chicken, pork chops, roast beef, or even a simple lamb steak.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Small Zucchini – Adds tenderness and mild, fresh flavor that balances the richness of the butternut squash. Head to your local farmer’s market whenever possible for the freshest and best garden produce.
Green Onion – Brings a light, slightly sharp flavor that keeps the dish from feeling too heavy.
Frozen Butternut Squash – Adds body and a subtle sweetness that pairs perfectly with fresh corn. If you can’t find frozen at the store, making your own butternut squash cubes is easy enough. First, peel, then cut the raw squash. It’s a hard vegetable to work with raw, so if you prefer to cook it and then cube it, only cook it until slightly done. Thoroughly cooking it will make it too soft for this recipe.
Garlic Cloves – Infuses the succotash with deep, mellow garlic flavor as it cooks in bacon grease.
Bacon Fat – Creates a rich, savory base that carries all the flavors and ties the dish together. I always cook with Schneider’s bacon which has been proudly Canadian for 135 years.
Small Red Bell Pepper – Adds a pop of color and natural sweetness that complements the sweetness of the corn. Look for a firm walled pepper for this recipe.
Small Orange Bell Pepper – Boosts the color and gives a slightly different layer of sweet pepper flavor.
Old Bay Seasoning—This is the signature seasoning blend that makes this summer succotash recipe crave-worthy. It is a spice blend from McCormick’s. The blend is a mix of celery salt and spices, including red and black pepper and paprika. If you would rather make it from scratch, there are a few blogs like this one from the Pioneer Woman that will also work well.
Canned Sweet Corn Kernels – Adds pops of sweetness and a tender texture that’s essential to making any good version of succotash. Easy to keep on hand for quick meals.
Note: If it’s corn season where you are, fresh sweet corn can easily be used instead of canned for even more flavor. Around here everyone runs for St. Joe Island corn in late August. Just blanch the cob briefly and slice off the kernels once it’s cool enough to handle.
Substitutions And Add-Ins For This Easy Corn Dish
Small Zucchini – Yellow squash or patty pan squash are outstanding swaps, offering the same tender texture and light flavor.
Green Onion – Swap with finely diced red or shallots for a stronger bite and a little extra color.
Frozen Butternut Squash – Fresh butternut squash can be used to soften if it’s parboiled as cubes first or oven-baked to the semi-cooked stage and then cooled and cubed. Sweet potato cubes would also work for a slightly earthier flavor.
Garlic Cloves – If fresh garlic isn’t available, a small pinch of garlic powder can be used, but the flavor will be milder.
Bacon Fat – Neutral oils like avocado, canola, or grapeseed oil are good substitutes. Butter can add richness, but observe as it can brown quickly.
Small Red Bell Pepper – Yellow or orange peppers can replace red peppers without much-changing sweetness.
Small Orange Bell Pepper—Red, yellow, or even roasted peppers from a jar can be used here if needed for color and flavor.
Old Bay Seasoning—If you don’t have Old Bay, a simple blend of black pepper, celery salt, and paprika can stand in, though the flavor profile will shift slightly.
Canned Sweet Corn Kernels – Fresh corn kernels can be used if you have them on hand, especially in late August when corn is at its sweetest. To swap, briefly blanch the corn by boiling the whole cob for 3 to 4 minutes—just enough to soften the kernels without overcooking them. Blanching keeps the corn crisp and sweet so it won’t turn mushy when sautéed later. Let the cob cool for a few minutes before cutting the kernels off, as handling a hot cob can cause burns if rushed. A clean, careful slicing motion helps release the kernels without losing their shape.
If you want to customize this summer succotash a little, tossing in a few extras is easy. Small diced patty pan squash fits right in alongside the zucchini and butternut. You can also stir in a handful of cooked white beans for extra protein or a sprinkle of fresh chopped herbs like flat-leaf parsley or basil before serving for a bright finish. A few roasted cherry tomatoes or some tender lima beans would also keep it true to classic succotash traditions while giving it your own twist.
Expert Tips, Serving, And Storing Suggestions For This Tasty Corn Succotash
Tip #1: Drain your canned corn well. Before adding canned corn to the pan, make sure to drain it thoroughly to prevent excess liquid from watering down the bacon fat and seasoning flavors.
Tip #2: Cut everything into small, even cubes. Keeping all your veggies close in size (about the size of a corn kernel) helps everything cook evenly. It gives the dish a nice texture without overly crunchy or mushy bites.
Tip #3: Don’t rush the medium heat. Cooking over medium heat lets the veggies soften gently and helps the bacon grease flavor soak into every bite. High heat can burn the peppers and squash before tender, so take your time.
This colorful summer-to-fall succotash makes a great side dish for grilled chicken, roasted pork chops, beef steaks, or lamb. It’s hearty enough to pair with heavier meats but still fresh and light enough to balance out rich entrees. Serve it hot right off the stove for the best flavor and texture, letting the sweetness of the corn and the savory bacon fat shine through.
Succotash is also a fantastic addition to late summer and fall gatherings, especially when fresh sweet corn is in season. It’s a simple way to highlight seasonal produce and bring bold, comforting flavors to your dinner table without much fuss.
Let any leftovers cool completely, then transfer them to an airtight container. Store the succotash in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium heat, adding a splash of water or a bit more bacon fat if needed to loosen it up.
Because this dish is filled with tender vegetables like zucchini, peppers, and butternut squash, it’s essential to reheat slowly and avoid high heat. Overheating can cause the veggies to break down and turn mushy. Low and slow is the best way to bring it back to life without losing the fresh, bright texture that makes this succotash so good.
Succotash reheats well when treated gently, making it a great make-ahead side for busy weeknights or meal prepping.
If you tried this easy summer succotash recipe, leave a comment below and let me know how it turned out! Did you add extra veggies or stick to the classic combo? Your feedback helps other home cooks find great recipes and makes my day. 🌽✨
Easy Succotash with Zucchini and Butternut Squash
Equipment
- Non-stick fry pan
- Paring Knife
- Cutting board
- Tablespoon
Ingredients
- 3 Cups Canned Corn Drained (2-12oz Cans)
- 1 Sm Zucchini Diced seeds removed
- 2 Green Onion Sliced
- 1½ Cup Frozen Butternut Squash Dethawed
- 5 Lrg Cloves Garlic Smashed
- 1 Tbsp Bacon Fat + more if needed
- 1 Sm Red Pepper Diced
- 1 Sm Orange Pepper Diced
- 1 Tbsp Old Bay Seasoning Add more as needed
Instructions
- Open and drain the corn. Set aside.3 Cups Canned Corn
- Measure the frozen butternut squash and set aside.1½ Cup Frozen Butternut Squash
- Wash and quarter the zucchini and dice into small bite-sized pieces.1 Sm Zucchini
- Wash, deseed and cut first into strips then small bite-sized pieces both the red and orange bell peppers.1 Sm Red Pepper, 1 Sm Orange Pepper
- Next wash the green onions and remove the hairy roots. Cut into smaller pieces.2 Green Onion
- Peel and smash the fresh garlic.5 Lrg Cloves Garlic
- Into a skillet on medium heat add the bacon grease and allow to heat to liquid form.1 Tbsp Bacon Fat
- Add to the melted bacon fat the smashed garlic cloves. Heat for 30 seconds.5 Lrg Cloves Garlic
- Add in the canned corn that's been drained and continue to heat through.3 Cups Canned Corn
- Dump in the frozen butternut squash and cook until thawed.1½ Cup Frozen Butternut Squash
- Add in the zucchini, bell peppers and the green onion.1 Sm Zucchini, 1 Sm Red Pepper, 1 Sm Orange Pepper
- Next sprinkle the Old Bay seasoning over it all and mix it in.1 Tbsp Old Bay Seasoning
- Cook until zucchini and peppers soften slightly and are heated. Do NOT overcook as zucchini will become mushy.
- Remove from heat and serve immediately.
