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Warm Edamame Succotash

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
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

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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