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Home » Side Dishes » Edamame & Corn Succotash
October 12, 2021 by Kerry

Edamame & Corn Succotash

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Edamame & Corn Succotash
Edamame & Corn Succotash
Edamame & Corn Succotash

I keep thinking corn season is over, but it’s not. There are still flavorful, sweet ears to be had–at least in New England. This is great because it means I can share my recipe for edamame and corn succotash. It’s one of my faves because it’s quick, easy, relies on just a few ingredients, and tastes great.

First, a quick history lesson. I thought that succotash–a hash-like mixture of corn, beans, and other vegetables–was a southern recipe. But some Google sleuthing tells me that, actually, succotash is a recipe that originates from the indigenous people in North America. They shared this dish with colonists when they arrived which makes it a perfect side for your Thanksgiving table.

  • Explore: Creamy Corn Grits

I always associate succotash with lima beans, but I can’t reliably find lima beans in the freezer section of my grocery store. I can, however, almost always find shelled edamame, so I’ve created my recipe with edamame, but lima beans (or if you’re really lucky, fresh butter beans) will work.

The real secret to my recipe is the shallot. I use a whole shallot, sliced thinly, which seasons the oil. That super tasty, shallot-y oil coats everything else in the dish.

  • Explore: Corn & Black-Eyed Pea Salad

One final thing: this recipe is best when you can use fresh corn that is at it’s sweetest. You could certainly substitute frozen kernels, but I’d rather just have this dish during corn season. Which, seems to be a bit longer…so put this on your menu soon!

Edamame & Corn Succotash
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5 from 1 vote

Edamame & Corn Succotash

Edamame & corn succotash is an easy, crowd pleasing side dish recipe. It's quick to make, super tasty, vegetarian, and vegan!
Course Side Dish
Cuisine American
Keyword Beans, Corn, Edamame, Healthy, Quick & Easy, Vegan, Vegetables, Vegetarian
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4

Ingredients

  • 1 tbsp olive oil
  • 1 shallot peeled, halved lengthwise, and thinly sliced
  • 1 large red bell pepper diced small, ~¼-inch
  • 1 tsp kosher salt
  • 1 tsp ground black pepper freshly ground is best
  • 2 large ears of corn ~2-3 cups of kernels
  • 1 cup frozen shelled edamame

Instructions

  • Heat olive oil over medium heat in a large, heavy bottomed skillet. Add the shallot, red bell pepper, salt, and pepper. Cook until the vegetables have softened and the shallot is turning translucent. This will take about 3-5 minutes.
  • Add the corn and edamame and toss to combine. Cook until the edamame is warmed through and the corn is just cooked. This will take about 3-5 minutes.
    Taste for seasoning and add salt if the dish needs it. Serve.

Notes

  • This dish is great hot or at room temperature–so it makes for a good BBQ or pot luck side dish. It also scales up very easily!

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Category: Side DishesTag: Corn, Edamame, Healthy, Quick & Easy, Thanksgiving, Vegan, Vegetables, Vegetarian
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Comments

  1. Sean the

    October 12, 2021 at 5:50 pm

    5 stars
    One of my favorites – and you can even add a little crumbled feta or cotija cheese or grilled protein and call it a meal 🙂

    Reply

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Hi! I’m Kerry, a life-long food and cooking enthusiast. I’m drawn to bold flavors, global ingredients, and recipes with a little twist. Welcome to my kitchen!

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Sean and I had to make the hard decision on Friday Sean and I had to make the hard decision on Friday to put Barley down. It's been a rough few days for us and the house feels *extremely* empty. But we know we were lucky to have this pup in our lives for over 14 years--our best guess is that he was about ~16 years old which is an extremely good run for any dog and we are grateful for the years with him. He was in very good shape up until the last few months and in the last four weeks he was quickly declining. He had many nicknames (as all dogs seem to): Barles, Mr.Jingles, Biffer, Stick Legs are a few. He was the absoulte perfect dog for us: food obsessed, good traveler, and happy camper. He barely barked (and when he did, it really freaked me out!) He was sweet to all. He rarely got into things, but once he sniffed out a wrapped box of Tasty Cakes I was gifting for Christmas, ripped it apart, and proceeded to hide all of the wrapped cakes under pillows all around the house. He was my constant companion when I was stuck in bed for over a month before my back surgery. Our hearts are broken but they will heal and we'll always be grateful for his friendship. RIP Barley.
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