Corn succotash is a flavourful veggie side dish that’s easy to make for a weeknight dinner. With corn, beans, bell peppers, red onions, and cherry tomatoes, it has a whole rainbow of colours!
Succotash is a classic American dish made with a base of corn and lima beans, usually with other vegetables added for colour and flavour. While you can buy a bag of frozen succotash at the grocery store, it doesn’t compare to the homemade version. It’s so much more flavourful!
This recipe is cooked on the stovetop, making it a quick and easy side dish that comes together in a matter of minutes—ideal for those busy weeknights or meals where your main dish needs a lot of attention. And, although it’s usually served as a side, you can serve it over quinoa and you’ve got yourself a complete meal!
Why Do They Call It Succotash?
The origin of the word “succotash” is believed to come from the Narragansett Indian word “sahquttahhash,” which refers to any kind of boiled or mashed sweet corn with beans. It was common in New England cuisine dating back to the 17th century, but it became popular throughout the United States during the Great Depression thanks to its simple, inexpensive ingredients.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – You can substitute olive oil with vegetable oil, canola oil, or avocado oil.
- Red onion – I like using red onion for the colour, but yellow or white works too.
- Garlic
- Corn kernels – Fresh, frozen, or canned.
- Frozen lima or shelled edamame beans
- Orange bell peppers – Feel free to use another colour.
- Zucchini
- Salt
- Black pepper
- Paprika – Both sweet paprika and smoked paprika work in this recipe.
- Cherry tomatoes
- Vegan butter – Use store-bought or homemade vegan butter .
- Vegan feta cheese – Optional, but recommended. I used Just Like Feta by Violife.
- Fresh basil – Also optional, but I love the fresh flavour it adds to this corn succotash recipe.
Is Frozen Corn as Good as Fresh?
Because frozen corn is harvested and then quickly frozen, it retains all the nutrition of fresh corn—and research has shown that it actually has more vitamin C than fresh! But setting aside nutrition, no one can argue with the fact that fresh corn tastes much better than canned or frozen, so when it’s in season, be sure to use it!
How to Make Corn Succotash
Here’s how easy it is to make a batch of corn succotash!
Cook the onion and garlic. Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 6 minutes, or until just tender, then add the garlic and cook for 1 minute.
Add the next 8 ingredients. Increase the heat to medium-high and add the corn, beans, bell pepper, zucchini, salt, pepper, and paprika. Cook, stirring constantly, for 10 to 12 minutes, or until vegetables are tender.
Finish. Add butter and cook for 1 minute, or until it melts. Remove from the heat and stir in tomatoes. Season to taste, then add the vegan feta and basil, if you’re using them.
Tips for Success
Here are some simple tips to help make sure your corn succotash turns out perfect.
- Cut all the veggies in uniform sizes. This will make sure they’re all finished cooking at the same time—and make your succotash look more aesthetically pleasing!
- Use the best fresh vegetables you can find. The veggies are the star here! This is a great recipe to make at the height of summer, when the farmers market is full of fresh, local produce.
- Make sure you use a large skillet. There’s a lot of stuff in this corn succotash, so you’ll need room in the pan to stir everything without it spilling over the edges.
Variations
Corn succotash is one of those recipes that’s easy to make your own. Here are some ideas:
- Use frozen peas or chickpeas instead of lima beans or edamame.
- Make it spicier by adding in some diced jalapeños or red chili flakes. Or simply serve it with a bottle of hot sauce and let everyone customise their own serving!
- For a creamy version, stir in a few tablespoons of vegan cream cheese or coconut milk at the end.
- If you can’t find vegan feta cheese, you can use vegan Parmesan .
Serving Suggestions
This corn succotash recipe is so versatile, you can pair it with just about any main dish! Here are some ideas:
- Lemon Pepper Tofu
- Vegan Quinoa Cauliflower Burgers
- Vegan Pulled Mushroom Sandwiches
- Vegan Fish Sticks (with Vegan Tartar Sauce)
How to Store
If you have any leftovers, store them in an airtight container in the fridge for up to 1 week. Reheat in the microwave or in a skillet with a splash of oil.
Can This Recipe Be Frozen?
Yes, you can freeze corn succotash for up to 3 months. To freeze, transfer the succotash to an airtight container or freezer-safe bag. Thaw overnight in the fridge before reheating according to the instructions above.
More Recipes With Corn
- How to Make Vegan Creamed Corn
- 15 Minute Black Bean and Corn Quesadillas
- Mexican Street Corn Burrito Bowls
- Black Bean Avocado and Corn Salad (Salsa)
Ingredients
- 1 tablespoon olive oil , 12 grams
- 1 cup red onion , diced (approximately 1⁄2 of a medium red onion or 135 grams)
- 1 tablespoon minced garlic , approximately 3 garlic cloves or 17 grams
- 3 cups corn kernels , fresh, frozen, or canned (510 grams)
- 1 12 ounce bag of frozen lima or shelled edamame beans (340 grams)
- 2 orange bell peppers , approximately 2 1⁄4 cup or 315 grams
- 1 green zucchini , diced (approximately 2 cups or 300 grams)
- 1 ¾ teaspoon Salt , 5 grams
- 1 ¼ teaspoon Black pepper , 2 grams
- 1 teaspoon Paprika , 1 gram
- 1 pint cherry tomatoes , rinsed and halved (283 grams)
- 2 tablespoons vegan butter , 30 grams
- 8.1 ounces Vegan feta cheese , 230 grams (optional, but recommended – I used the Just Like Feta by Violife)
- 1 bundle of fresh basil , sliced (optional) (30 grams)
Instructions
- Place a large skillet over medium heat and add oil.
- Add onion and saute until just tender (approximately 6 minutes).
- Add garlic and saute for 1 minute.
- Bring the heat up to medium-high and add corn, beans, bell pepper, zucchini, salt, pepper, and paprika. Cook, stirring constantly, until vegetables are tender (approximately 10 – 12 minutes).
- Add butter and cook for 1 minute until melted.
- Remove from the heat and stir in tomatoes. Taste and add any additional salt or pepper if desired. Sprinkle with vegan feta cheese and fresh basil if preferred. Serve warm.
Notes
- Oil: You can substitute olive oil with vegetable oil, canola oil, or avocado oil.
- Corn: 3 cups corn kernels is approximately 2 (15 oz.) cans of corn, 1 (18 oz.) bag of frozen corn, or 4 to 5 ears of corn
- Store in an airtight container in the fridge for up to 1 week.
Vegan Corn Succotash
Ingredients
- 1 tablespoon olive oil 12 grams
- 1 cup red onion diced (approximately 1⁄2 of a medium red onion or 135 grams)
- 1 tablespoon minced garlic approximately 3 garlic cloves or 17 grams
- 3 cups corn kernels fresh, frozen, or canned (510 grams)
- 1 12 ounce bag of frozen lima or shelled edamame beans (340 grams)
- 2 orange bell peppers approximately 2 1⁄4 cup or 315 grams
- 1 green zucchini diced (approximately 2 cups or 300 grams)
- 1 ¾ teaspoon Salt 5 grams
- 1 ¼ teaspoon Black pepper 2 grams
- 1 teaspoon Paprika 1 gram
- 1 pint cherry tomatoes rinsed and halved (283 grams)
- 2 tablespoons vegan butter 30 grams
- 8.1 ounces Vegan feta cheese 230 grams (optional, but recommended - I used the Just Like Feta by Violife)
- 1 bundle of fresh basil sliced (optional) (30 grams)
Instructions
- Place a large skillet over medium heat and add oil.
- Add onion and saute until just tender (approximately 6 minutes).
- Add garlic and saute for 1 minute.
- Bring the heat up to medium-high and add corn, beans, bell pepper, zucchini, salt, pepper, and paprika. Cook, stirring constantly, until vegetables are tender (approximately 10 - 12 minutes).
- Add butter and cook for 1 minute until melted.
- Remove from the heat and stir in tomatoes. Taste and add any additional salt or pepper if desired. Sprinkle with vegan feta cheese and fresh basil if preferred. Serve warm.
Notes
- Oil: You can substitute olive oil with vegetable oil, canola oil, or avocado oil.
- Corn: 3 cups corn kernels is approximately 2 (15 oz.) cans of corn, 1 (18 oz.) bag of frozen corn, or 4 to 5 ears of corn
- Store in an airtight container in the fridge for up to 1 week.
Nutrition
Vegan Corn Succotash https://jessicainthekitchen.com/corn-succotash/ May 9, 2023
This vegan vegetable biryani is fragrant, flavourful, and perfect for pairing with all your favourite Indian curries! It’s loaded with vegetables, so you can make a meal of it or serve it as a side dish.
On the whole, Indian cuisine tends to be very vegan friendly, but there’s a hidden dairy ingredient in many popular dishes: ghee. When I was a vegetarian, I loved vegetable biryani, but now that I’m vegan, I have to forego the restaurant version and make it myself. But that’s okay! Because this vegan vegetable biryani is delicious .
If you haven’t had it before, vegetable biryani is an Indian dish made with rice, vegetables, spices, and herbs. The name is derived from the Persian word “birian,” which means “fried before cooking.” This refers to the way in which the spices and vegetables are cooked together in a pot before adding the rice. The combination of flavours creates a mouthwatering, aromatic one-dish meal that is sure to please everyone at the dinner table.
To really bring out the flavors in this dish, try using freshly ground spices. This will enhance the flavour of the biryani and give it some authentic Indian flair!
Notes on ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – You can use vegetable oil or canola oil in place of olive oil.
- Raw cashew pieces
- Yellow onions – White onions are fine, too.
- Garlic
- Ginger – Use fresh ginger root, not ground. The flavour is much stronger!
- Cinnamon stick
- Cloves
- Bay leaves
- Ground coriander
- Garam masala
- Cayenne pepper – You can use less for a milder vegetable biryani, or omit it.
- Star anise
- Turmeric – Ground turmeric gives biryani its signature golden colour.
- Green bell pepper
- Cauliflower florets
- Russet potato – You can substitute another potato variety if you’d like.
- Salt
- Peas – Not a fan of peas? Try swapping them out for edamame or chickpeas.
- Plain unsweetened vegan yogurt – Use store-bought or homemade vegan yogurt .
- Coconut milk – Use full-fat coconut milk here.
- Vegetable broth – I use my homemade vegetable broth from veggie scraps .
- Basmati rice – Rinse this well, until the water runs clear.
- Cilantro
How Is Basmati Rice Different from Regular Rice?
Basmati rice is a type of long-grain rice commonly used in Indian and Middle Eastern cuisines. It has a nutty aroma (some say it smells like popcorn!), and when cooked, it becomes light and fluffy. It’s much more flavourful than your standard white or brown rice, so it’s the preferred choice when making vegetable biryani.
How to Make Vegan Vegetable Biryani
Once you’ve gathered all of your ingredients, making vegetable biryani is a breeze! Here’s what you’ll need to do.
Prepare. Warm a teaspoon of oil in a large pot or Dutch oven set over medium heat.
Toast the cashews. Add the cashew pieces to the heated oil and cook for 2 to 3 minutes, or until golden brown. Transfer the toasted cashews to a small bowl or plate.
Cook the onions, garlic, and ginger. Add 1 tablespoon of oil to the pot and add the onions. Cook for 3 to 4 minutes, or until just softened. Add the garlic and ginger and cook for a minute or two, or until fragrant.
Bloom the spices. Add another tablespoon of oil to the pot, along with the cinnamon stick, cloves, bay leaves, coriander, garam masala, cayenne pepper, star anise, and turmeric. Cook for about a minute, or until the spices are fragrant.
Cook the vegetables. Stir the potato, bell pepper, cauliflower, and salt into the pot. Cover and cook for 20 minutes, stirring often. Remove the lid and stir in the peas. If you’re using the vegan yogurt, stir it in at this point and cook for 2 to 3 minutes.
Add the rice. Stir the rice, broth, and coconut milk into the pot. Bring to a boil, then cover and reduce the heat to low. Simmer, covered, for 20 minutes.
Finish. Sprinkle the toasted cashews and fresh cilantro over the biryani and serve warm.
Tips for Success
These tips will help you make sure your vegetable biryani turns out perfect!
- Rinse the rice before cooking it. This will make it less sticky and more fluffy once cooked.
- Keep a close eye on the spices. Don’t walk away from the stovetop when you’re blooming the spices. You want them toasted and fragrant, not burnt!
- Don’t turn up the heat. Simmer the rice over low heat and check once in a while to make sure the liquid hasn’t cooked off. Add more broth if needed.
Variations
Vegetable biryani is the kind of versatile dish that can be easily customised to your tastes. Here are a few ideas for changing things up:
- Use other vegetables such as zucchini, eggplant, or mushrooms.
- Toss in some chickpeas, tofu, or tempeh for a boost of protein.
- Add dried fruit like raisins, chopped apricots, or currants for a sweet twist.
Serving Suggestions
I love serving this vegetable biryani as part of a full vegan Indian feast. Serve it alongside:
- Vegan Mulligatawny Soup
- Vegan Butter Chicken (With Tofu!)
- Easy Chickpea Tikka Masala
- Vegan Garlic Naan
How to Store
Vegetable biryani can be stored in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave, or in a skillet over low heat.
Can This Recipe Be Frozen?
Yes, vegetable biryani can be frozen. Transfer the leftovers to an airtight container or zip-top freezer bag and freeze it for up to 3 months. To serve, allow the biryani to thaw in the fridge overnight, then reheat according to the instructions above.
More Vegan Rice Dishes
- Vegan Instant Pot Risotto
- Congri (Cuban Rice and Black Beans)
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Jamaican Rice and Peas
Ingredients
- 1 teaspoon 4 grams + 2 tablespoon (24 grams) olive oil, divided
- ¼ cup raw cashew pieces , 55 grams
- 1 yellow onions , thinly sliced (225 grams)
- 2 tablespoons minced garlic , approximately 6 garlic cloves (32 grams)
- 2 tablespoons minced ginger , approximately 3 inches fresh ginger root (20 grams)
- 2 inches of cinnamon stick , 4 grams
- 6 whole cloves
- 4 bay leaves
- 2 tablespoons ground coriander , 12 grams
- 1 tablespoon garam masala , 5 grams
- 1 teaspoon cayenne pepper , optional
- 2 whole star anise
- 1 teaspoon turmeric , 3 grams
- 1 green bell pepper , thinly sliced (approximately 1 1⁄2 cups or 140 grams)
- 2 cups cauliflower florets , approximately 230 grams
- 1 russet potato , peeled cubed (1 1⁄2 cups or 250 grams)
- 1 ½ teaspoons salt , 10 grams
- 1 cup frozen peas , 130 grams
- ½ cup plain vegan yogurt , unsweetened, optional (122 grams)
- 1 cup canned coconut milk , 220 grams
- 1 ½ cups vegetable broth , 390 grams
- 2 cups basmati rice , rinsed (450 grams)
- Fresh cilantro for topping , optional
Instructions
- Place a large pot or dutch oven over medium heat and add 1 teaspoon of oil.
- Add the cashew pieces to the heated oil and cook for 2 – 3 minutes until golden brown.
- Remove the cooked cashew pieces from the pot and set aside.
- Add 1 tablespoon (12 grams) of oil to the pot and add onions. Cook until just softened, approximately 3 – 4 minutes.
- Add the garlic and ginger and cook until fragrant for approximately 1 – 2 minutes.
- Add another tablespoon (12 grams) of oil along with the cinnamon stick, cloves, bay leaves, coriander, garam masala, cayenne pepper, star anise, and turmeric. Cook until fragrant, approximately 1 minute.
- Add the potato, bell pepper, cauliflower florets, and salt, and stir to combine. Cover the pot with a lid and cook for 20 minutes, stirring often.
- Remove the lid and stir the peas into the vegetable and spice mixture.
- Optional step: Stir in the vegan yogurt if preferred and cook for another 2 – 3 minutes.
- Add the rice, broth, and coconut milk and stir to combine. Bring to a boil then cover the pot with a lid and reduce the heat to low. Simmer for 20 minutes.
- When finished, sprinkle on the cooked cashew pieces and fresh cilantro leaves and serve. Store in an airtight container in the fridge for up to 5 days.
Notes
- Oil: You can use vegetable oil or canola oil in place of olive oil if preferred.
- To store: Vegetable biryani can be stored in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave, or in a skillet over low heat.
- To freeze: Transfer the leftovers to an airtight container or zip-top freezer bag and freeze it for up to 3 months. To serve, allow the biryani to thaw in the fridge overnight then reheat according to the instructions above.
