Corn and Edamame Succotash

Summertime Succotash

By Michael Welch

Serves 6

2 cups fresh shelled edamame (green soybeans, frozen works)

3 tablespoons butter

1 clove garlic, minced

1 small red onion, small diced

2 cups fresh corn kernels

1 red bell pepper, cored and small diced

2 carrots, peeled and small diced

3 radishes, small diced

3 scallions, washed and chopped

2 tablespoons chopped summer herbs—basil, oregano, tarragon, chives, or Italian parsley

Salt and pepper, to taste

Bring a pot of salted water to boil on the stovetop. Add edamame and cook for five minutes. Drain and keep the bright green color by shocking the beans in a bowl of ice water. Drain and set aside.

Warm the butter in a large sauté pan over medium heat. Add the diced red onion and cook until soft, stirring occasionally.

Add the garlic and cook for 1 minute. Add the corn, pepper, carrots and radishes and sauté for 5-8 minutes, adding more butter if needed.

Add the edamame, scallions and herbs and cook for 3 minutes. Season with salt and pepper to taste and serve.

This recipe originally appeared in our Summer 2008 issue

Photo courtesy of flikr

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