Succotash recipe

Sweet Corn Succotash with Edamame

Course Side Dish
Cuisine American
Keyword corn succotash


  • 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


  1. Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
  2. 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.
  3. 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.