edamame & corn succotash

I’ve gone on about my love of midwestern corn before. Sweet, juicy, crunchy… the quintessential taste of summer. I’m in Chicago visiting my family this week, and that corn is every bit as good as I remembered. Salt, a little bit of butter, that’s it.

This succotash, I made a few weeks ago at home with what I call “pretty-good” local Texas corn. It’s the kind of that I don’t feel guilty about mixing it up with other things… crunchy colorful vegetables, spicy jalapenos, and some bright herbs. I love a succotash that is rich and creamy, but to keep this on the lighter side I splashed in just a bit of coconut milk.

Serve this room temperature by itself or as a side dish. We managed to have a tiny bit leftover, and it was absolutely delicious cold the next day.

edamame & corn succotash

edamame & corn succotash

Ingredients

  • 1 tbsp butter (or vegan butter)
  • 1 tbsp olive oil
  • 1/2 red onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp lemon thyme leaves (or regular thyme)
  • 1 red bell pepper, chopped
  • 1/2 jalapeno, chopped small
  • 1/2 c green beans, chopped
  • 1 tsp agave syrup or honey
  • 1/2 small lemon, juiced
  • 1/2 c corn
  • 1/2 c edamame
  • 2-4 tbsp coconut milk
  • 1 c arugula
  • 1/4 chopped basil
  • 2 tbsp chopped mint
  • 1/4 c slivered toasted almonds
  • salt & pepper, to taste

Instructions

  1. Heat oil and butter in a large skillet over medium heat. Add onion, salt, and pepper and cook until onions are translucent, about 1 min. Add garlic and thyme leaves and cook for about 30 seconds more. (You don’t want your garlic to burn).
  2. Add peppers and green beans and cook, stirring gently for 1 minute. Add agave and lemon juice and stir.
  3. Add corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
  4. Remove from heat. Stir in arugula and herbs so the arugula gently wilts from the heat. Add another squeeze of lemon and sprinkle almond slices on top.
  5. Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.
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14 comments

  1. Kathryn from londonbakes.com on said:

    Summer on a plate!

  2. Fresh and colorful, and I love the marble countertop you photograph on!

  3. Eileen from hampiesandwiches.blogspot.com on said:

    Fresh summer corn! It’s one of my favorite things. I love the idea of using edamame in succotash–must try it. :)

  4. Natasha from tartletsweets.blogspot.com on said:

    Such gorgeous colors! And I love a good succotash!

  5. Michelle from ohmishka.com on said:

    This looks SO delicious! I love summer vegetable dishes so I’ll definitely have to add this to my to-try list.

  6. Sarah from heavysifting.com on said:

    I just found your blog today and your pictures are amazing! Very beautiful food.

  7. Heather from sundaymorningbananapancakes.blogspots.com on said:

    I have only made succotash once before and yours looks waaay prettier than mine did! The edamame is such a great addition.

  8. I love the idea of subbing edamame for the more traditional lima beans in this succotash. As much as I love most other beans, I just can’t bring myself to enjoy the mealy limas! This is a gorgeous salad, and it looks so hearty and filling. Absolutely lovely!

  9. marla from familyfreshcooking.com on said:

    Such a beautiful confetti of veggies!

  10. Kelly on said:

    How much basil is that?

  11. Pingback: red & white summer wines | Love and Lemons

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