Succotash is one of those dishes made many different ways depending on where it hails from in the south. Sometimes there’s okra added and sometimes there’s not, sometimes pork and sometimes no pork. No matter what version, succotash is always delicious. This succotash uses cremini mushrooms to give it an earthy flavor. Instead of cream, I use butter to keep the colors fresh and bright. It’s topped off with creamy Burrata which just seems to pull all the flavors together. This is a fantastic summertime meal. Serve with crusty bread and good beer.


  • 2 cups frozen baby lima beans
  • 1 1/2 cups frozen okra, sliced
  • 1/4 cup olive oil, divided
  • 1 pound cremini mushrooms, trimmed, rinsed, and sliced thick
  • 1 small sweet onion such as Vidalia, chopped, about 1 cup
  • 1 garlic clove, minced
  • 2 medium poblano peppers, chopped
  • 1 cup tomatoes, chopped or cherry tomatoes
  • 3 cups fresh corn kernels, about 4 ears, or 3 cups canned corn, drained
  • 3 tablespoons butter
  • 1 teaspoon smoked paprika
  • 8 ounces Burrata cheese
  • 1 1/4 teaspoons Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup thinly sliced fresh basil, for garnish


  1. Place lima beans and okra in a medium saucepan, and add water to cover. Bring to a boil and then lower heat to simmer and cook for 5-7 minutes or until thawed and warmed through. Drain and set aside.
  2. To a medium sauté pan over medium high heat, add half the olive oil and sauté the mushrooms until lightly browned, 8-10 minutes. Remove mushrooms and set aside.
  3. To the same pan, over medium heat, add the rest of the olive oil, chopped onion, garlic, and poblano peppers. Cook for 4-6 minutes.
  4. Add tomatoes and cook for 3-4 minutes. Reduce heat and add lima beans, okra, and corn.
  5. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat. Sprinkle paprika over the vegetables and gently stir.
  6. Break up Burrata with your hands and nestle into the succotash. Sprinkle with Kosher salt and freshly ground pepper. Garnish with basil.