Best Edamame Succotash Recipes

GRILLED CORN AND EDAMAME SUCCOTASH SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
• Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
• Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
• Whisk 1 tablespoon olive oil and vinegar together in a bowl.
• Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

SUMMER CORN & EDAMAME SUCCOTASH SALAD

Steps:

• Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
• Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
• Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

EDAMAME SUCCOTASH SALAD

Steps:

• Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
• Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.

EDAMAME SUCCOTASH

Steps:

• In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
• Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

STIR-FRIED SUCCOTASH WITH EDAMAME

Steps:

• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.

EDAMAME SUCCOTASH

Steps:

• Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
• Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
• Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
• Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
• Serve.

MINI CHALLENGE: CRISPY CATFISH WITH EDAMAME SUCCOTASH

Steps:

• In a large deep skillet, heat oil, about 1/2-inch high, over medium-high heat.
• Season fish fillets with salt and pepper. Set aside.
• In a deep shallow bowl or pie tin, place flour and season with salt and pepper. Stir with a fork. Set aside.
• Beat the eggs in a separate shallow bowl or pie tin. Set aside.
• Combine the bread crumbs, paprika, garlic powder, salt and pepper in another deep shallow bowl or pie tin. Stir with a fork. Set aside.
• Dust each fillet with flour, then dip in the eggs, and then roll in the bread crumbs. Deep-fry fillets in heated oil for about 3 to 4 minutes on each side, or until golden brown. Serve one fillet on top of a bed of Edamame Succotash.
• In a large skillet, heat the sesame oil over medium heat. Add the onions and garlic and cook for 1 to 2 minutes. Add the bacon and saute for 2 minutes. Add remaining vegetables and saute for another 2 to 3 minutes. Season with salt and pepper. Remove from heat and serve hot.

HERBED CORN & EDAMAME SUCCOTASH

Steps:

• 1. Cook edamame in a large saucepan or lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
• 2. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently until vegetables start to soften, about 2 minutes. Stir in corn, water and the edamame; cook, stirring frequently, about 5 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.

EDAMAME SUCCOTASH

Steps:

• Saute onion in hot oil in a large skillet over medium heat 3 minutes or until tender but not browned.
• Add bell peppers and corn and cook 5 more minutes or until tender.
• Stir in chicken broth and bring to a boil over medium-high heat; reduce heat to low.
• Stir in edamame, cook 3 minutes.
• Remove from heat, stir in parsley and salt and pepper to taste; serve immediately.

EDAMAME SUCCOTASH

Steps:

• In a steamer basket set over a pan of simmering water, steam squash until just tender enough to be easily pierced with a sharp knife, about 7 minutes. Transfer to a plate; set aside. Add green beans to basket; steam until crisp-tender, about 3 minutes. Remove from heat; set aside.
• In a 10-inch saute pan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden, about 3 minutes. Add chicken stock, and bring to a simmer. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender, about 3 minutes.
• Add thyme with steamed squash and green beans; cook until heated through, about 3 minutes, stirring to combine. Season with salt and pepper, and sprinkle with parsley. Serve immediately.

HERBED CORN AND EDAMAME SUCCOTASH

Steps:

• Cook edamame according to package directions, omitting salt. Drain well. Heat oil in non-stick skillet over medium heat. Add bell pepper, onion and garlic. Cook until veggies start to soften. Stir in wine or water, and edamame. Cook, stirring frequently, for 4 minutes. Remove from heat. Stir in vinegar, parsley, basil and salt and pepper. Serve immediately.

HERBED CORN & EDAMAME SUCCOTASH

Steps:

• Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Herbed-Corn-Edamame-Succotash-recipe-9741.aspx#ixzz2XKHf9DsC

EDAMAME SUCCOTASH WITH SHRIMP RECIPE - (4.6/5)

Steps:

• 1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool. 2. Add oil to the pan. Add scallions(or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes. 3. Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.

BEEF KABOBS WITH EDAMAME SUCCOTASH

Steps:

• In 10-inch skillet, heat all succotash ingredients over medium heat 4 to 6 minutes, stirring occasionally, until edamame are crisp-tender; refrigerate.
• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Add beef; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 2 hours but no longer than 24 hours, stirring once, to marinate.
• Heat gas or charcoal grill. Drain beef, reserving marinade. On each of twelve 10-inch metal skewers, thread beef and onion alternately, leaving 1/4-inch space between each piece. Brush onion with reserved marinade.
• Place kabobs on grill. Cover grill; cook over medium heat 6 to 8 minutes for medium beef doneness, turning and brushing with reserved marinade occasionally. Discard any remaining marinade. Serve kabobs with succotash.

GRILLED CORN AND EDAMAME SUCCOTASH

Steps:

• Set 6 stripped ears of corn, 1 red bell pepper, stemmed, seeded and halved 1/2 yellow onion, peeled on a baking sheet Drizzle with 2 tablespoons extra-virgin olive oil, season with sea salt and black pepper and rub to coat. Transfer to grill and cook for 10-15 minutes, turning several times, until dark grill marks appear. Cool. Meanwhile, boil 1 cup frozen, shelled edamame; let cool. In a serving bowl, whisk 1 tablespoon olive oil with 1 tablespoon white wine vinegar. Dice bell pepper and onion and cut kernels from corn cobs. Transfer pepper, onion and corn to the serving bowl. Add edamame and toss. Season with salt, pepper and 3 thinly sliced basil leaves

EDAMAME SUCCOTASH

Steps:

• Sauté mushrooms over medium-high heat in olive oil with salt and pepper for 7 to 8 minutes or until mushrooms give up their liquid. Place edamame and corn in a large serving bowl. Add hot cooked mushrooms, cranberries and peppers. Make dressing by whisking together Thai sweet red chili sauce, Thai red curry paste, mirin, and toasted seame oil. Gently toss together and adjust seasoning to taste.

STIR-FRIED SUCCOTASH WITH EDAMAME

Steps:

• 1. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.

EDAMAME SUCCOTASH

Steps:

• 1. Sauté chopped bell pepper in olive oil for a few minutes. Turn heat off and add green onions, thyme, red wine vinegar, lime juice, salt, red pepper, and garlic. Combine corn and edamame in a small bowl, cover with water, and microwave on High for 2 minutes; drain. Add corn mixture to bell pepper mixture and stir gently to combine.