Herbed Corn & Edamame Succotash

Jolayne Cooper


I found this recipe last summer and made it for a dinner with company. Everyone loved it. It is definitely a keeper and will be made again and again.

I hope you enjoy!

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6, 3/4 cup each
15 Min
25 Min
Stove Top


1 1/2 c
frozen or fresh shelled edamame
1 Tbsp
canola oil
1/2 c
chopped red bell pepper
1/4 c
chopped onion
2 clove
garlic, minced
2 c
fresh corn kernels (or frozen work if you don't have fresh)
3 Tbsp
2 Tbsp
rice vinegar
2 Tbsp
chopped fresh parsley
2 Tbsp
chopped fresh basil or 1 tsp. dried
1/2 tsp
freshly ground pepper to taste


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

2Heat 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, water and the edamame; cook, stirring frequently, about 5 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtag: #edamame