Edamame and Corn Succotash
by Brenda Langton, Tastemaker in Residence
When fresh corn is in, it is time to make edamame succotash. This great variation on classic succotash is made with beautiful lime-green, free-frozen soybeans. Serves this as part of a summer meal that includes a light grain, such as rice or quinoa, and grilled fish or chicken. Serves 4.
Ingredients
Lime Vinaigrette
1 to 2 cloves garlic, chopped
Grated zest of 1 lime
3 Tbsp. fresh lime juice
1/4 tsp. salt
2 Tbsp. olive oil
Succotash
2 cups shelled frozen edamame
1 Tbsp. olive oil
1/4 cup chopped sweet red onion
1/2 cup diced red bell pepper
1 heaping Tbsp. finely chopped jalapeño
1 to 2 cups fresh or frozen corn kernels
1/2 tsp. salt
Freshly ground pepper
1 Tbsp. chopped cilantro or parsley
Instructions
- To make the vinaigrette, combine the garlic, lime zest, lime juice, and salt in a small bowl. Whisk in the olive oil.
- Add the edamame to a pot of boiling water. Cook them for 5 minutes after the water returns to a boil. Drain the edamame and place them in a bowl. Pour the vinaigrette over the edamame while they are still warm.
- Heat the olive oil in a sauté pan over medium heat. Sauté the onion until it is soft. Add the peppers and cook 2 more minutes. Add the corn, salt, and pepper and cook a few more minutes. Combine the sautéed vegetables with the edamame and the vinaigrette.
- Add the cilantro after the salad has come to room temperature.