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
- 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
- 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.
- 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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