There are three must-have ingredients in a good pan of succotash. You must have fresh tomatoes, and we prefer cherry tomatoes to boost the sweetness of the dish and add a little acidity for balance. Instead of heavy cream, this recipe calls for salted butter to give the colorful vegetables richness without turning them gray. And where many succotash recipes call for soft herbs such as tarragon, chives, and parsley, we prefer basil. Its classic flavor and aroma just says “summer”. While pork is a traditional ingredient in many Southern variations of succotash, it's certainly not essential to this side. For a vegetarian option, follow the recipe but omit the bacon and replace the drippings with 2 tablespoons of extra-virgin olive oil. Still want a hint of spice? Sprinkle the finished dish with a little bit of smoked paprika.