If you’re a member of my generation, you grew up watching animated cartoons created in the 50′s and 60′s, and you’re either a Disney fan or a Warner Bros. fan. I happen to be a die-hard Warner Bros. Looney Toons fan. I love watching large Acme products fall from the sky and crush Wile E. Coyote, and Yosemite Sam transporting himself in mid-air to get in front of his mule then beat it over the head with a club to get it to stop running. “Whoa I said…WHOA!”
And who can forget Elmer Fudd telling us “Shhh. Be vewy vewy quiet, I’m hunting wabbits,” then blasting his gun at a smug Bugs Bunny. But it wasn’t all about violence, remember Foghorn Leghorn, our endearing original Family Guy. I loved that rooster and his nemesis the barn yard dog. So you probably know where I’m going with this. That’s right, I can’t think about succotash without a visual of Sylvester the Cat spitting out the words “sufferin’ succotash”. I’m sure we all have our favorite Looney Toons memories.
I think I’ve made succotash, the lima bean version once in my life. I liked it, but it’s not one of those things that’s on my radar, or my “go-to” side dish. Now that it’s Summer, and grilling simply seasoned meats are a breeze, I’m focusing more on side dishes. With sweet bell pepper, rice wine vinegar and basil, this edamame version is “sufferin’ succotash” good. I think it would be good with grilled shrimp on top. This one is compliments of Eating Well. Let’s take a look.
- 1½ C. frozen or fresh shelled edamame
- 1 T canola oil
- ½ C. chopped red bell pepper
- ¼ C. chopped onion
- 2 cloves garlic, minced
- 2 C. corn kernels
- 3 T dry white wine or water
- 2 T. rice vinegar
- 2 T. chopped fresh parsley
- 2 T. chopped fresh basil or 1 teaspoon dried
- ½ t. salt
- Freshly ground pepper to taste
- Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
- Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes.
- Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
Corn and Edamame Succotash…It’s What’s for a Side Dish.