Buttery Edamame and Corn Succotash Recipe
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 that’s filling enough to double as lunch. Fewer dishes, more delicious—what’s not to love?
Servings: 8 servings
Calories: 135kcal
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.
Notes
Storage:
Store leftovers in a tightly sealed container in the fridge for up to 5 days. Reheat in the pan or microwave or serve chilled.
Nutrition
Serving: 1serving | Calories: 135kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 461mg | Potassium: 319mg | Fiber: 3g | Sugar: 4g | Vitamin A: 563IU | Vitamin C: 23mg | Calcium: 42mg | Iron: 1mg