Best Soy Succotash Recipes

Korean-Style Succotash image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 teaspoon olive oil
2 tablespoons butter
4 cups corn kernels (from about 5 ears)
2 tablespoons buttermilk
2 tablespoons whole milk
2 teaspoons doenjang Korean soybean paste or white miso
1 garlic clove
6 ounces lima beans
3 ounces shelled edamame
3 ounces black-eyed peas
1/4 cup diced red peppers
Salt and pepper
2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon

Steps:

Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
Season with salt and pepper. Fold in the chopped herbs and serve immediately.

Super Simple Succotash image

Provided by Nancy Fuller

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

4 thick slices bacon, chopped
1 pint cherry tomatoes, halved
2 cloves garlic, chopped
1 small yellow onion, chopped
5 ears corn, shucked and kernels cut off (about 5 cups)
5 ears corn, shucked and kernels cut off (about 5 cups)
2 cups canned lima beans, rinsed
1/4 cup fresh basil leaves, torn
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

Summer Vegetable Succotash image

Yield Makes 6 servings

Number Of Ingredients 8

1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
1 tablespoon vegetable oil (preferably corn oil)
1/2 stick (1/4 cup) unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 oz baby pattypan squash, trimmed and quartered
8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives

Steps:

Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.