Summer Succotash with Smoked Paprika

A lightened up version of a classic summer succotash, with Vanns Smoked Spanish Paprika taking the place of bacon.

Summer Succotash with Smoked Paprika

This isn't your grandmother's succotash, made with canned beans and corn. Instead, fresh corn and frozen lima beans up the freshness of the dish and take advantage of the flavors of summer. Cherry tomatoes add color and acid, while basil and arugula give this succotash a pop of green, herbal flavor. Instead of bacon, we use Vanns Smoked Spanish Paprika to give the dish that smoky, almost meaty quality, rounding everything out.

Spices used in this recipe

Paprika, Smoked Spanish
Salt, Kosher
Peppercorns, Black, Grinder


  • 1 cup frozen baby lima beans
  • 1 Tbs. olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • Fresh kernels from 4 ears corn, or 3 cups corn kernels
  • 2 Tbs. sherry or red wine vinegar
  • 1 tsp. Vanns Smoked Paprika
  • Vanns Kosher Salt
  • Vanns Black Pepper
  • ¼ cup basil leaves, cut into chiffonade
  • ½ cup arugula leaves


  1. Cook lima beans according to package directions and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. When oil shimmers, add diced onion and a pinch of salt and cook over medium heat until softened and translucent, about 5 minutes. Stir in garlic and cook for one minute more.
  3. Add corn kernels, tomatoes, vinegar, and smoked paprika. Cook over medium-high heat until corn is cooked through and tomatoes begin to lose their shape. Stir in the cooked lima beans and season to taste with kosher salt and black pepper.
  4. Remove the pan from heat and allow to cool for 10 minutes. Stir in the arugula and basil and serve.

Serves 4-6 as a side dish.

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