The Southern side dish made by combining corn with lima beans or other vegetables is called succotash.
Succotash traditionally centers on sweet corn and lima beans, although recipes may add tomatoes, peppers, onions, or butter. It became especially important in North American cooking because both corn and beans are productive, complementary crops.
The dish has Indigenous American roots, and its name derives from a Narragansett word associated with boiled corn. European colonists adopted and adapted it, while later Southern cooks incorporated regional vegetables and seasonings.
Succotash is not the same as Louisiana maque choux. Maque choux is a Cajun and Creole corn preparation often made with tomatoes, peppers, and onion, whereas succotash is defined most strongly by the corn-and-bean pairing.