For a very special version of corn succotash, switch out edamame for traditional lima beans. Add sweet red bell pepper, rice wine vinegar and basil and you’ve got a sassy Summer side dish.
Corn Succotash is a perfect side dish for the Summer season. It’s pot luck, picnic perfect because it’s a side dish without mayonnaise. That means it travels well and safely.
And it’s delicious served at either warm or at room temperature.
I can’t think about succotash without a visual of Sylvestor, the cartoon cat from the 60’s, spitting out the words “sufferin’ succotash”. And this updated version of a depression era classic recipe, is “sufferin succotash” good.
This recipe comes together in a matter of minutes and is a favorite of ours to serve corn succotash as a side dish for burgers, grilled chicken, or our favorite grilled steak recipe, Grilled Flank Steak with Horseradish Cream Sauce.
If you’re looking for more ways to use shelled edamame, this is a great recipe to put those little soybeans to work. Very similar in texture to lima beans, the ingredient switch seems very natural.
Edamame brings a buttery, hint of sweetness and nuttiness to corn succotash.
Let’s take a look.
Ingredients You’ll Need
- Fresh Parsley.
- Sweet Corn. Either fresh off the cob or frozen.
- Shelled Edamame. Purchase a bag of frozen.
- Red Bell Pepper.
- Sweet or Yellow Onion.
- Dried Basil.
- Garlic
- White Wine.
- Rice Vinegar.
- Neutral Oil such as canola or vegetable oil.
Ingredient Substitutions
- Bell Pepper: Use a yellow or orange bell pepper, but avoid a green bell pepper. Green bell peppers don’t carry the sweet flavor that makes this recipe so special.
- Basil: Use chopped fresh basil.
Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.
Step by Step Instructions, It’s Easy!
- Step 1: Heat a skillet over medium high heat. Once the pan is hot, add the oil. Once the oil is hot, add chopped red bell pepper and onions. Cook until starting to soften, about 3 minutes.
- Step 2: Stir in corn, wine (or water) and edamame. Cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and ground black pepper. Serve immediately or at room temperature.
Recipe Variations
- Traditional succotash includes Lima beans. Add them or switch them out with the edamame.
- Instead of using canola oil. Start by frying chopped bacon pieces in the pan. Then proceed with the recipe. Bacon makes everything better.
- Add fresh okra. Chop the ends off the of fresh okra and then slice. Add them at the same time you add the bell pepper and onion.
- Fresh Corn: During corn season grill fresh corn on the cob until it’s toasty and starting to brown. Remove the corn kernels from the cob and add to the recipe. This will add a wonderfully smoky flavor.
- Add chopped zucchini during the cooking process.
- Add sliced cherry tomatoes at the end of the recipe.
Corn Succotash With Edamame, FAQ’s
Absolutely yes. This is one of the wonderful things about this recipe. You can make this 2-3 days in advance. Just bring to room temperature or warm it in the microwave before serving.
This recipe will freeze well. Place any leftovers in a freezer safe container. It will keep in the freezer for up to 3 months.
Storage
I like to double this recipe and keep it in the refrigerator for a quick lunch, snack or side dish. Transfer room temperature corn succotash to an air tight container. It will keep in the refrigerator for up to 4 days. Just one more thing to love about this succotash recipe.
Tips For Success
- Shelled edamame is readily available in the freezer section at your local grocery store. No need to buy it in the shell and try to remove it.
- For a toastier, smokier flavor, grill sweet corn on the cob and then remove the kernels from the cob.
Recipe for Corn Succotash with Edamame
I hope you give this unique corn succotash with edamame recipe a try. It’s a refreshing Summer side dish that will go with any main course.
And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.
Looking for more fresh vegetable side dishes? You won’t want to miss:
And if you’re looking for even more side dishes, don’t miss my Side Dish Category. You’ll find lots of delicious recipes including the most popular on my site for Broccoli Cheez Whiz Casserole.
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If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Sweet Corn Succotash with Edamame
Ingredients
- 1 1/2 Cup shelled edamame frozen or fresh
- 1 Tablespoon canola oil
- 1/2 Cup red bell pepper chopped
- 1/2 Cup sweet onion chopped
- 2 cloves garlic minced
- 2 Cups sweet corn kernels fresh or frozen
- 3 Tablespoons dry white wine water or chicken broth will work here.
- 2 Tablespoons rice vinegar
- 2 Tablespoon fresh parsley chopped
- 1 Teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 1/2 teaspoon salt
- Freshly ground pepper to taste
Instructions
- Place edamame in a microwave safe bowl. Add a couple of tablespoons of water and cook for 2 minutes. Or 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 and onion. Cook until vegetables are starting to soften, stirring frequently. About 3 minutes. Add chopped garlic and cook until garlic is fragrant. About 1 minute.
- Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for about 5 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately or at room temperature.
Notes
- Traditional succotash includes Lima beans. Add them or switch them out with the edamame.
- Instead of using canola oil. Start by frying chopped bacon pieces in the pan. Then proceed with the recipe. Bacon makes everything better.
- Add fresh okra. Chop the ends off the of fresh okra and then slice. Add them at the same time you add the corn and edamame.
- Fresh Corn: During corn season grill fresh corn on the cob until it’s toasty and starting to brown. Remove the corn from the cob and add to the recipe. This will add a wonderfully smoky flavor.
- Add chopped zucchini during the cooking process.
Nutrition
Corn Succotash with Edamame …It’s What’s for a Side Dish.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Edamame in succotash? What a great idea! Delightful looking recipe — thanks.
There are so many great one liners from Looney Toons.
“I guess I took a wrong turn in Albuquerque”
“His name is George and I will love him and hold him and….”
“I’m a chicken hawk and YOU’RE a chicken!”
I’ll have to Google those first two. Not familiar with them.
The Road Runner was my favorite :). Never made succotash but it looks delicious and so 21st century!u
I loved the Roadrunner and Wile E. 🙂
This recipe reminds me of my dad. He loved succotash. In fact he loved anything with beans and corn. I’m with him, there’s nothing like simple down home comfort food.
I love how food brings back memories.
Nice looking and I love the seasoning in this. I’m crazy about herbs these days (especially flat parsley) and edamame is so good! This one is definitely on the must try list.
Thufferin Thucotash!
Thanks Vic … let me know what you think.
My mom made succotash all the time when I was growing up and I never liked it. I think it was the lima beans that turned me off. I’m always looking for good sides too and your version sounds delicious, Lea Ann. Gonna give it a try at the next barbecue.
My mom didn’t make succotash, but she did serve lima beans and of course I turned my nose up. Poor lima beans…..
I still enjoy a road runner cartoon. The succotash looks very good but I’ve yet to even try edamame. Perhaps this is the dish to break out on. We’re closing up to head home after 10 days in the western NC mountains.
Me too Larry. I’ll never forget the first roadrunner I saw in real life. I made it run to see if it would Beep..Beep and run fast. It ran fast without the sound effects. 🙂
Hi! I am a very big fan of succotash! I’ve made it this way as well but had forgotten about it lately. Thanks for the comic imagery and awesome site. As a new blogger I really enjoy finding others out there. I love yours! 🙂 Congrats!
fellow Coloradoan, Jaime the german granddaughter
Thanks so much for stopping by and the comment. I just paid a visit to your blog and will look forward to your posts.
I almost forgot about “suffering succotash” – thanks for the reminder and this great recipe…
How could you forget about sufferin’ succotash???? 🙂 Always good to hear from you RMW.
I’ve never eaten succotash! Love the colors in the bowl.
Karen, you should try this recipe. I love the vinegar in this. Don’t know if all succotash recipes have vinegar.
This sounds like a fantastic side for a summer party! Great job, look delicious. Please feel free to stop by my link party and share some of your fantastic recipes 🙂
Happy Blogging!
Happy Valley Chow
You have a link party?
Sylvester and Tweety were my favorites! And, I’m loving the fresh corn we’ve been getting from our CSA. Edamame instead of lima beans sounds great!
I think their cartoons are genius. All of them. I loved the texture and color in this. Thanks Lisa.
I like the bright green of the edamame compared to the dull green of limas even though I do like them.
Very good point Karen. And yes, I like Limas too.