Edamame Succotash

  • Author: Meagan


Such a tasty side!  The original recipe, from the internet by Jim Romanoff, The Associated Press, called for grilled corn and says it should be served hot.  I used canned corn to speed things up and the leftovers the next day were so good that I may now use this as a perfect ‘make-ahead’ side.



Edamame Succotash

olive oil

1 can (12 oz/341 mL) kernal corn

1 1/2 c. frozen, shelled edamame, cooked as directed and drained

1 small red pepper, cleaned and diced

1 small red onion, diced

23 T. seasoned rice vinegar

1/2 t. salt

freshly ground pepper – to taste


In a large non-stick skillet over medium heat, saute the red pepper and onion for a few minutes in a bit of olive oil until softened.  Stir in the corn and edamame and cook for a few more minutes.

Remove the pan from the heat, stir in the vinegar, salt and pepper and season to taste.  Serve with just about anything!

  • Category: Beans, Salad


From Meagan's Kitchen

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