This post may contain affiliate links. Full disclosure policy

A gorgeous combination of corn, tomato, and asparagus in a lovely lemon and dill sauce. Springtime Succotash with Lemon and Dill is scrumptious on its own or as a side. Fresh and flavorful!

Restaurant Inspiration You Can Make at Home

During a recent trip to the East Coast, I enjoyed no end of delightful gourmet dining experiences.

Some of the dishes I tried were true culinary marvels. The kind of delicious, elegant dishes that linger in your memory, and which require a degree from Le Cordon Bleu.

As much as I savored those fancy meals, it was a somewhat humbler dish that truly stood out in my mind.

At a restaurant near Boston, I had some wonderful grilled halibut. It was served atop a bed of springtime succotash with asparagus, tomatoes, and corn in light lemon dill sauce. The combination was a treat to the eye and the taste buds.

But the reason this particular dish stuck with me is that it’s achievable. In other words, you don’t need to be a graduate of LeCordon Bleu to make it.

The average home chef will have no trouble making this Springtime Succotash with Lemon and Dill. It’s a restaurant-quality dish you can make right at home.

Ready to give it a try? Let’s talk about the ingredients that make this springtime succotash different and delish!

Why This Springtime Succotash with Lemon and Dill Skips the Lima Beans

Traditionally, the base for succotash is a combination of corn kernels and lima beans.

Yes, you read that right – lima beans.

While I’m sure there are some people who enjoy them, lima beans are not known as a fan favorite among veggies. Some of those traditional succotash recipes add onion, sweet red peppers, plus butter and seasonings.

I’m sure that helps. But still…

My springtime succotash nixes the lima beans and replaces them with a bright, fresh, colorful combination of veggies, in a lovely butter and herb sauce.

Ingredients for Springtime Succotash with Lemon and Dill

Here’s what you’ll need to make it

Fresh corn
Asparagus
Cherry Tomatoes
Fresh Dill
Butter
Lemon Juice
Kosher Salt
Fresh ground pepper
Sugar – optional

That’s it! Just eight simple ingredients. But those eight ingredients bring a lot of flavor and freshness to the table.

How to Make Springtime Succotash with Lemon and Dill

This is an easy recipe that comes together in a flash. I can make it in under 20 minutes. But there are a couple of tips I want to share with you.

How to Prep the Vegetables

The first thing you’ll need to do is prep the veggies, starting with the corn. Though you could use frozen corn kernels, fresh is going to taste so much better.

Strip off the husks and corn silk, then use a sharp knife to slice off the kernels. You want to run the knife close to the cob, but not so close that you’re actually cutting off pieces of the cob. The kernels will slice off in slabs.

Asparagus is next. The green stalks and tops of asparagus taste wonderful. The woody ends of the stem; not so much. Snap those off at the point where the stalk bends easily and discard. Cut the green stalks and tops into approximately one-inch pieces.

You could leave the cherry tomatoes whole, but I usually slice the larger ones in half. It just helps them cook a little more quickly and makes them easier to eat. Next, finely mince the tender leaves of the dill, discarding the stems.

Cooking and Serving Your Succotash

Once your veggies are ready, put about a half-inch of salted water in the bottom of a saucepan. Turn the heat to medium-high and add the asparagus to the pan.

Bring the water to a low boil and cook the asparagus for about three minutes. Then add the corn and cook for another 3-4 minutes. You want asparagus and corn that is tender but not soggy and corn. Drain off the water and set them aside.

Next, you’ll melt some butter in the same saucepan and cook the tomatoes until they’re soft, about 3-4 minutes. Then add the cooked corn and asparagus back to the pan for another minute or so, just to reheat.

Now, you’re ready to make the sauce. Squeeze the lemon juice over the succotash. Add the salt and pepper, and stir. Taste and adjust seasoning as necessary.

You may want to add a little sugar to bring out the sweetness of the corn, or if the lemon juice is a little too tart. Finally, sprinkle on the minced dill and give the dish a last stir.

I’d serve this right away; the fresher the veggies, the better. However, it’s also good the next day. Just know that the asparagus might look a bit pale.

Springtime Succotash with Lemon and Dill is a great side dish for almost any entrée – chicken, pork (like my Easy Herb Rub Pork Roast), beef, fish, or shellfish. Give it a try soon!