At its core, it’s a summer veggie combo starring corn and some form of beans (lima beans are traditional, but I prefer using edamame), jazzed up with other veggies like bell peppers, okra, or tomatoes for extra flavor and color. The wonderful thing about succotash is its flexibility; feel free to swap ingredients based on what you have on hand in your kitchen or garden.

My version, inspired by Southern Living, gets a flavorful upgrade with some crispy bacon crumbled on top — because, well, most things taste better with bacon! Serve succotash as a side dish to BBQ chicken or grilled salmon, or let it shine center stage as a light main course.