Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled corn succotash with edamame in a bowl.

Corn Edamame Succotash

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 8-11 minutes
  • Total Time: 23-26 minutes
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegan

Description

Taking inspiration from classic corn succotash, this grilled corn version has a vibrant mix of halved ripe tomatoes, edamame instead of lima beans, and lots of scallions and chives.


Ingredients

Scale
  • 12 ounces frozen shelled edamame
  • 3 ears corn, shucked
  • 1 teaspoon + 2 tablespoons olive oil
  • 1 lemon, halved
  • 1 garlic clove minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pint grape or cherry tomatoes, halved
  • 2 scallions, thinly sliced
  • 2 tablespoons minced chives

Instructions

  1. Preheat a gas or charcoal grill on high heat.
  2. While the grills is preheating, cook the edamame in a medium saucepan of boiling salted water for 3-4 minutes until cooked through. Drain and rinse with cold water in a colander.
  3. Rub the corn with 1 teaspoon olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
  4. Grill the lemon halves for 1-2 minutes, cut side down, until they are grill marked.
  5. In a small bowl, whisk together 2 tablespoons olive oil, the juice from the grilled lemon halves, garlic, salt and pepper.
  6. Combine the corn, edamame, tomatoes, scallions and chives in a large bowl. Pour in the lemon-olive oil mixture, stirring everything together.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days.

Keywords: corn succotash, succotash recipe