Best Herbed Corn And Edamame Succotash Recipes

Edamame Succotash image

Provided by Debbie Lee

Time 20m

Yield 2 cups

Number Of Ingredients 8

2 tablespoons toasted sesame oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
2 strips (1 1/2 ounces) applewood-smoked bacon, finely chopped ( cup)
1 cup (6 ounces) frozen edamame, thawed
1/2 cup fresh corn kernels, from 1 small ear
1/4 cup small-diced red bell pepper
Kosher salt and freshly ground white pepper

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.

Grilled Corn and Edamame Succotash Salad image

Provided by klenke

Time 30m

Yield 8

Number Of Ingredients 9

5 ears corn, shucked
½ yellow onion, peeled
1 red bell pepper, stemmed and seeded
1 jalapeno pepper
3 tablespoons olive oil, divided
salt and ground black pepper to taste
1 cup frozen shelled edamame (green soybeans)
1 tablespoon white wine vinegar
2 tablespoons chopped fresh basil, or to taste

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.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 13 g, Fat 5.8 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 9.9 mg, Sugar 3.1 g

Edamame Succotash image

Provided by justcallmetoni

Categories Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
1/2 cup chopped red pepper
1/3 cup chopped Spanish onion (or other mild white onion)
2 minced garlic cloves
1 1/2 cups fresh shelled edamame or 1 1/2 cups frozen shelled edamame
2 cups fresh corn or 2 cups frozen corn
3 tablespoons vegetable stock
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil

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.

Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3

Herbed Corn & Edamame Succotash image

Provided by Jolayne Cooper

Categories Vegetables

Time 40m

Number Of Ingredients 12

1 1/2 c frozen or fresh shelled edamame
1 Tbsp canola oil
1/2 c chopped red bell pepper
1/4 c chopped onion
2 clove garlic, minced
2 c fresh corn kernels (or frozen work if you don't have fresh)
3 Tbsp water
2 Tbsp rice vinegar
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil or 1 tsp. dried
1/2 tsp salt
freshly ground pepper to taste

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.