Easy Corn and Edamame Succotash

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 corn edamame succotash recipe!

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This 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 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 edamame 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.

Serve this corn and edamame succotash recipe with other Southern staples like Macaroni and Cheese Pie, Pimento cheese, Roasted Chicken, and Pickled Shrimp.

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