herbed corn & edamame succotash

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By Jolayne Cooper
from Americus, GA

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!

serves 6, 3/4 cup each
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For herbed corn & edamame succotash

  • 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
    water
  • 2 Tbsp
    rice vinegar
  • 2 Tbsp
    chopped fresh parsley
  • 2 Tbsp
    chopped fresh basil or 1 tsp. dried
  • 1/2 tsp
    salt
  • freshly ground pepper to taste

How To Make herbed corn & edamame succotash

  • 1
    Cook edamame in a large saucepan or 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. 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.

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