Herbed Corn & Edamame Succotash

Share this page
Pin It
Healthy Living
Find an ACE Pro

Trainers Near You
San Diego CA change location

Mary MacDonald
solana beach, California


Rocio Ramos
san diego, California


Anne Knowler
san diego, CA


View More

Healthy Recipes
Provided by

< BACK
Herbed Corn & Edamame Succotash

Herbed Corn & Edamame Succotash

Fresh green soybeans, called edamame or sweet beans, are a great addition to this classic American dish, where they stand in for the traditional lima beans. The succotash is wonderful as it is or topped with grilled shrimp, salmon or chicken.

Serves 6

Prep Time 25 min

Total Time 25 min.

Ingredients

  • 1 1/2 cups frozen or fresh shelled edamame, (see Ingredient Note)
  • 1 tablespoon canola oil
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups fresh corn kernels, (from 4 ears)
  • 3 tablespoon dry white wine, or water
  • 2 tablespoon rice vinegar
  • 2 tablespoon chopped fresh parsley
  • 2 tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.


Comments



  • American Council on Exercise (ACE) is accredited by the National Commission for Certifying Agencies (NCCA)
  • Millitary friendly schools