Buttery Edamame and Corn Succotash Recipe
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This buttery one-pan Edamame and Corn Succotash Recipe is fresh, hearty, and ready in under 30 minutes. With tender edamame, sweet corn, and plenty of garlic and herbs, it’s a flavor-packed side dish filling enough to double as lunch. Fewer dishes, more delicious—what’s not to love?
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Is it a side? Is it a salad? Honestly, it can play both roles depending on your mood. Serve it warm with main courses like Fall-Off-The-Bone Baby Back Ribs, Crispy Chicken Thighs, Flaky Baked Salmon or my husband’s recipe for the burger of your dreams. Or serve chilled as a refreshing, veggie-packed lunch all on its own—either way, it works.
Want to switch things up? Add cherry tomatoes, okra, or chopped green beans for extra texture and color. Not into edamame? Swap in lima beans instead. And if you’re after a little kick, toss in some chili seasoning or chopped hot peppers like poblano or jalapeno to bring the heat. This one-pan dish is easy to make your own.
Star Ingredients
- Corn – I use frozen niblets because, since the corn is already off the cob, they are just easy to throw in the pan. But when I have leftover corn in the fridge, I just use a sharp knife and trip the kernels off the cob, which only takes a minute.
- Edamame – Frozen again is the way to go! I like how they are a little firmer than lima beans. They add a little extra texture. Plus, they are super filling, which is why you could eat this recipe just as an easy lunch all by itself.
Want to add a little more flavor and colour? Try roasting the corn kernels in the pan to brown a bit before adding the edamame. Or roast corn on the cob on the grill before and then add the kernels to the pan when you add the peppers instead.
roast them up!
Step-By-Step Made Simple
Leftovers? No Problem
Usually, I have leftovers of this succattash after we are done eating, so I just toss them in a tightly sealed container in the fridge and store them for up to 5 days. You can eat it cold or reheat it another day in a pan or the microwave.
Buttery Edamame and Corn Succotash Recipe
Ingredients
- 1 tbsp olive oil
- ¾ cup chopped white or yellow onion
- 2 cups frozen corn kernals
- 2 cups frozen shelled edamame
- 2 cloves garlic, minced
- 1 ½ tsp salt
- ½ tsp black pepper
- ½ cup chopped red pepper
- ½ cup chopped green pepper
- ¼ cup chopped fresh basil
- 2 tbsp butter
- 1 tbsp sliced green onion or chives (optional)
Instructions
- Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the chopped onion and cook until they are translucent, about 2 minutes.
- Add two cups each of frozen corn kernels and edamame, along with 2 cloves of minced garlic. Stir to combine and let cook for 6-7 minutes.
- Season with 1 1/2 tsp salt and 1/2 tsp of black pepper, and add in the chopped red and green peppers. Stir to combine. Let cook for another 2-3 minutes or until the edamame is tender enough to eat.
- Add 2 tbsp of butter and the chopped fresh basil. Stir to combine until the butter is melted. Mix well and serve hot. Top with the chopped green onion or chives if you wish.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
