This easy corn and edamame succotash recipe is a delicious side dish. Edamame succotash is healthy, colorful, yummy, simple, fast.
And, there is no cooking involved in this sweet little edamame succotash recipe!
This healthy corn edamame succotash recipe is a perfect room temperature side dish for a summer potluck or picnic, a beach day, or a mountain vacation.
Balsamic vinegar gives the corn and edamame succotash extra pop and tang. Red pepper brings out taste, but also contrast to all the vibrant colors.
The corn is sweet and the edamame is plump and solid. Red onions add mild sweetness and zip to this twist on traditional succotash.
Super extra bonus: most of the ingredients for corn and edamame succotash can be kept in your freezer and used when you forgot to go to the grocery store.
What Is Succotash?
Succotash is a Southern comfort dish of shelled beans (usually lima beans but any bean will work - hence edamame), corn, and other veggies (red pepper and zucchini).
The name succotash is originally a Native American Indian word to refer to a simmering pot of corn stew with beans and other veggies added.
So, although originally, succotash was served warm, it can be served warm or cold. I prefer this shelled edamame and corn succotash recipe cold.
Use Frozen Corn and Edamame For Succotash
Both frozen corn and frozen edamame can be defrosted and eaten without cooking, making it perfect for succotash.
This corn and edamame succotash can be made with fresh or frozen corn and frozen shelled edamame. Frozen corn and edamame make it a fast and easy dish because nothing needs to be cooked.
As a side note, shelled soybeans are actually called mukimami. Edamame is the proper name for soybean still in the shell.
Ingredient Variations For Corn Edamame Succotash
This easy succotash recipe is versatile. Experiment with different vegetables (different peppers, cooked zucchini, fresh tomatoes, etc...) and beans (lima beans, black beans, white beans, pinto beans, green beans).
Likewise, play with a splash of different vinegars (apple, white, or red vinegar) or add herbs and spices (basil, mint, rosemary, thyme).
Don't have red onions? Cool - use regular old white onions or shallots.
Tips for Making Corn and Edamame Succotash
Remember to defrost frozen corn and edamame before adding in the raw red pepper, onions, balsamic vinegar, and olive oil. The balsamic vinegar and olive oil will stick to the corn and edamame if they are not defrosted first.
This edamame succotash recipe makes a lot of food and is perfect for friends or family get togethers, picnics, potlucks, and beach or mountain getaways.
Serve this corn and edamame succotash recipe with other Southern staples like Macaroni and Cheese Pie, Pimento cheese, Roasted Chicken, and Pickled Shrimp.
Serving Suggestion
Serve this easy Edamame and Corn Succotash as a side to anything grilled or fried:
You May Also Like
Like Corn based dishes? Try another succotash, a couple of tasty salads, or a chowder:
Things In My Kitchen:
- Teak Cutting Board - Sustainably harvested wood, "juice grooves" for liquidy foods, so the liquid doesn't run onto your counter.
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Easy Corn and Edamame Succotash
EatSimpleFood.com
This easy corn and edamame succotash recipe is a delicious side dish. Edamame succotash is healthy, colorful, yummy, simple, fast. And, there is no cooking involved in this sweet little recipe!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: No Cooking Involved
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 ½ cups (~8 oz) frozen or fresh corn kernals, defrosted
- 1 ½ cups (~8 oz) frozen shelled edamame, defrosted
- 1 small (~ 4 oz) red pepper, diced
- ¼ cup (~ 1 oz) red onion, finely diced
- 1 Tbsp e.v. olive oil
- 1 ½ Tbsp balsamic vinegar
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Mix all ingredients to a medium sized bowl.
- Add salt to taste.
- Serve cold or room temperature. Happy Eating! Beckie
Notes
Remember to defrost your frozen veggies before adding in the raw red pepper, onions, balsamic vinegar, and olive oil. The balsamic vinegar and olive oil will stick to the corn and edamame if they are not defrosted first.
Trish Bryant says
Colorful, and delicious, this is like a party in your mouth!! I made this on Independence Day of 2017 and it quickly became a family favorite, especially when tomatoes and corn are at their peak! Grilling the corn lightly gives it an added layer of flavor. Like it hot? A little diced jalapeño tossed in is delicious too!
beckie says
I love all your additions and how you own the dish when you make it!
Trish Bryant says
Once, I added a little left-over bacon (is there such a thing?..rarely) and what I thought could never be improved upon was still, just a bit more delicious!! This is the best recipe ever!!!
beckie says
sounds so good!