Corn Succotash Recipe Edamame

I whipped up this corn succotash with edamame and it turned out to be an absolute flavor explosion that kinda reminds me of lazy summer afternoons; its got the sweet crunch of fresh corn, a punch of zesty lime, and those colorful peppers just bring everything together like a perfect vibe in a bowl.

I love this Corn Succotash Edamame recipe because it’s packed with fresh corn, edamame, red and yellow bell peppers, onion and garlic all sautéed in olive oil and finished with lime juice and basil. It provides a balanced mix of protein and vitamins that I think is really nourshing.

Ingredients

• Fresh corn kernels deliver fiber and carbs, adding a naturally sweet crunch.
• Edamame is loaded with protein and fiber; it makes the dish hearty.
• Red and yellow bell peppers offer vitamins, crunch, and a subtle sweet tang.
• Red onion brings bold, savory notes along with antioxidants to boost health.
• Garlic provides a bold punch and warm aroma that elevates the flavor.
• Fresh basil contributes a burst of herby zest, lightening the overall taste.
• Citrus juice lends bright acidity, perfectly balancing the savory veggies and herbs.
• Olive oil enriches the succotash with smooth richness and healthy fatty acids.

Ingredient Quantities

• 3 cups fresh corn kernels (or 2 cups frozen kernels, thawed)
• 2 cups shelled edamame, already cooked
• 1 red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon or lime juice
• 1/4 cup fresh basil, roughly chopped

How to Make this

1. Start by heating 1 tablespoon of olive oil in a large skillet over medium heat.

2. Add the chopped red onion and minced garlic, and cook ’em for about 2 minutes till they begin to soften.

3. Toss in the diced red bell pepper and yellow bell pepper, stirring well so they mix in with the onion and garlic.

4. If using fresh corn, add 3 cups of corn kernels now; if you’re using frozen kernels, make sure they’ve been thawed and add 2 cups.

5. Mix in the 2 cups of already cooked shelled edamame to the skillet.

6. Sprinkle salt and pepper to taste while everything is cooking; let it all simmer for about 5 to 7 minutes so all the flavours come together.

7. Drizzle 1 tablespoon of lemon or lime juice over the veggies and stir it in evenly.

8. Fold in the roughly chopped 1/4 cup of fresh basil and give it another good stir.

9. Taste the dish and adjust the seasonings if needed, then let it cook for another minute or so.

10. Serve warm and enjoy your corn succotash with edamame as a fun side or even a light meal!

Equipment Needed

1. Large skillet for cooking the veggies
2. Stove or cooktop to heat up the skillet
3. Knife to chop the red onion, bell peppers, garlic, and basil
4. Cutting board to safely chop all the ingredients
5. Measuring spoons for the olive oil and lemon or lime juice
6. Measuring cups to accurately measure the corn and edamame
7. Spatula or wooden spoon for stirring and mixing everything well
8. Serving dish or plates for enjoying your meal

FAQ

• Can i use frozen corn if I dont have fresh? – Yeah, you can totally use frozen kernels. Just make sure to thaw them beforehand so they mix well with the other ingredients.
• Can i substitute basil with another herb? – Sure, you can. Parsley or cilantro works too, though basil definitely gives a unique flavor that’s hard to beat.
• How do i store leftover succotash? – Just pop it in an airtight container and keep it in the fridge. It’ll be good for up to 3 days. If it gets a bit bland, toss in some fresh herbs next time.
• Can i add some extra spice to the dish? – Yup, adding a pinch of red pepper flakes can give it a nice kick. Just add it according to your spice tolerance.
• Should i serve it warm or cold? – It really depends on your mood. It’s tasty warm as a side dish, or cool as a refreshing salad when mixed with that tangy lemon or lime juice.

Corn Succotash Recipe Edamame Substitutions and Variations

• If you cant find shelled edamame, try using green peas or snap peas instead.
• If you dont have a red or yellow bell pepper, you might use a green bell pepper or even a chopped zucchini.
• If red onion isnt your thing, swap it with a white onion or a shallot for milder flavor.
• If youre fresh out of corn, frozen or canned corn (drained well) can work just fine.
• If basil is missing, fresh parsley is a good alternative for that herby touch.

Pro Tips

Pro Tip 1: If you’re using frozen corn, make sure it’s fully thawed before putting it in the pan so it doesn’t water down the dish.
Pro Tip 2: Cooking the garlic and red onions first really helps build a richer flavor from the start, so don’t rush that part.
Pro Tip 3: Adding the lemon or lime juice at the very end preserves its zesty kick and keeps your veggies tasting fresh.
Pro Tip 4: Taste as you go with salt and pepper since every batch of veggies can naturally be a little different in flavor.

Here’s the recipe rewritten in a more casual, flawed style:

First you heat up 1 tablespoon of olive oil in a big skillet on medium heat. Then you put in the chopped red onion and minced garlic and cook ’em for like 2 minutes until they start to feel soft. Next, add the diced red and yellow bell peppers and mix them in so they combine well with the onion and garlic.

If you’re using fresh corn, toss in 3 cups of corn kernels now but if you opted for frozen corn, make sure it’s thawed and add 2 cups instead. Stir in the 2 cups of pre-cooked shelled edamame after that. Sprinkle in salt and pepper as you go so the flavors mix together nicely, and let it all simmer for about 5 to 7 minutes.

Once everything has cooked enough, drizzle 1 tablespoon of lemon or lime juice over the veggies and stir towards the end. Then you fold in 1/4 cup of roughly chopped fresh basil, give it another good stir, and let it cook for just another minute. Check the taste and adjust seasonings if needed. Serve it warm and enjoy your corn succotash with edamame as a fun side or even a light meal.