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Lima Bean & Roasted Corn Succotash

Makes 8 servings This dish sounds simple, but the addition of tarragon adds something a little unexpected and savory. For a vegan or dairy-free version, substitute olive oil for the butter.


  • 1 1/2 lb frozen lima beans, defrosted
  • 4 cups corn kernels, fresh or frozen (defrosted if frozen)
  • 1/3 cup chives, minced
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste


  1. Heat a large cast-iron skillet over medium-high heat. Add the corn and cook, stirring frequently until golden brown, about 6 minutes. Stir in the lima beans, chives, tarragon, butter, salt, and pepper. Cook until the flavors are blended, about 5 minutes. Serve at once.

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