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Corn Edamame Succotash

Corn Edamame Succotash

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 15-17 minutes
  • Yield: Serves 4-6 1x

There’s no need for lima beans in corn edamame succotash. Grilled corn, edamame & lemon vinaigrette replace the ingredients in this updated classic.

Ingredients

  • 3 ears corn, shucked
  • 1 teaspoon plus 2 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper plus more for serving
  • 11/2 cups shelled edamame, cooked
  • 1 pint cherry tomatoes, halved or quartered, if large
  • 2 scallions thinly sliced
  • 2 tablespoons chives

Instructions

  1. Preheat a gas or charcoal grill on high heat.
  2. Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
  3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the remaining olive oil.
  4. In a large bowl, combine the corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 5-7 minutes
  • Total Time: 15-17 minutes
  • Yield: Serves 4-6 1x