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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


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.


  • 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


  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.


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

Keywords: corn succotash, succotash recipe