Warm Edamame Succotash

Succotash gets a modern update by swapping traditional lima beans for bright green, nutty edamame. Sautéed with sweet corn and crispy bacon, then finished with a warm balsamic glaze, it’s a colorful side dish.

Warm Edamame Succotash

Succotash gets a modern update by swapping traditional lima beans for bright green, nutty edamame. Sautéed with sweet corn and crispy bacon, then finished with a warm balsamic glaze, it’s a colorful side dish.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Course: Side Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Base: 2 corn cobs kernels removed, 1.5 cups frozen shelled edamame
• Flavor: 1/2 cup diced bacon 1 red onion, 2 garlic cloves
• Fresh: 3/4 cup cherry tomatoes 2 scallions, 2 tbsp mint
• Dressing: 2 tbsp balsamic vinegar 1 tsp soy sauce, 1/2 tsp sugar

Equipment

• Pot (for blanching)
• Frying pan

Method

 

Instructions

1. Blanch corn and edamame in boiling water for 3 mins. Drain and cool.
2. Fry onion and diced bacon in a pan until crisp.
3. Stir in vinegar, soy sauce, and sugar to deglaze the pan.
4. Add the corn, edamame, and tomatoes; toss to warm through.
5. Garnish with fresh mint and scallions.

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