Sweet Corn succotash with edamame. With fresh sweet corn, sweet red bell pepper, rice wine vinegar, and basil, this is “sufferin’ succotash’ delicious.
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 corn succotash with 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.
Recipe for Corn Succotash with Edamame
I hope you give this corn succotash recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite succotash recipe, let me know, I’d love to give it a try.
Looking for more fresh vegetable side dishes? You won’t want to miss:
- Green Vegetable Medley
- Zucchini and Potato Skillet with Thyme
- Fresh Tomato Tart with Gruyere
- Cucina Bean Salad Recipe
- 1 1/2 Cup frozen or fresh shelled edamame
- 1 T canola oil
- 1/2 Cup red bell pepper chopped
- 1/4 Cup sweet onion chopped
- 2 cloves garlic minced
- 2 Cup fresh sweet corn kernels or you can use frozen
- 3 Tablespoons dry white wine or water
- 2 Tablespoons rice vinegar
- 2 Tablespoon fresh parsley chopped
- 2 Tablespoon fresh basil or 1 teaspoon dried chopped
- 1/2 teaspoon 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 Succotash with Edamame …It’s What’s for a Side Dish.