Creamy Edamame and Corn Succotash is the perfect side dish for a hearty meal. This whole dish can be made in a skillet and served within 30 minutes. Top with grilled shrimp or chicken for a well-balanced dinner.
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I honestly should have been born in the south because I love so many Southern dishes. For some weird and random reason, I have a Southern drawl that sneaks out even though I was born and raised in California. And my love for corn succotash is the very representation of the South.
I love corn succotash so very much because I love that the colors are so bright and vibrant in this dish! But I’m not a huge fan of lima beans. So I decided to swap out the lima beans to match my personal preferences, hence this beautiful creamy edamame and corn succotash.
What is Succotash
Succotash is nothing more than a delicious corn side dish found in the South.
This super in-depth research was done by my nifty Deluxe Food Lovers Companion. I talk more about 6 essential books that every home cook should have in this post here.
What is Corn Succotash Made Of
Traditionally corn succotash consists of the following, beautiful vegetables (except lima beans, yuck):
- Lima beans
- Onion
- Thyme
- Garlic
- Bacon
- Corn
- Tomatoes
- Sometimes okra
I’m all fans of that going on in there. Except for the okra. I also wanted this dish to cook well so my swaps were simple:
- Edamame for lima beans and
- Red bell pepper for tomatoes
I decided to keep the okra and the bacon out just for personal preferences.
How to Make Creamy Edamame and Corn Succotash
I think that because of my swaps, this dish is even more vibrant than it is originally. I love the meaty texture of edamame and I think it’s a fun way to eat it besides steamed and salted.
I used turkey stock to deglaze my pan with because I served this as part of a Thanksgiving dinner but any other time of year (or if you’re vegetarian), swap out the turkey stock for chicken or vegetable stock. If you are vegan, omit the cream and voila! The only adjustment you have to make.
I find no real reason to blister and remove the skins off of the bell peppers because I don’t find the skin to be tough to chew through or presents an unfavorable texture, so no extra work there!
In order to incorporate some delicious and earthy flavors, I add thyme and a bay leaf towards the beginning of cooking and remove them before serving. You can also add some rosemary as well since that would complement the flavors going on in this dish very well.
One thing to remember about making this succotash, you don’t want a ton of liquid leftover so I first deglaze with the stock and let it reduce until it’s almost completely gone. Then I add the cream and reduce that until it becomes thick. Then it’s ready to eat!
How to Eat Succotash
This side dish is rather straightforward to eat.
Like I had mentioned above, I love to serve this during Thanksgiving as it’s a great vegetable side dish that is super delicious!
If you’re making this dish during other times of the year, rather than during the holidays, I would totally serve this along with some fried chicken or some grilled fish! Super delicious.
I hope you enjoy the swaps I made to this foundational dish and hope that you find to make all year long and not just in the fall!
Happy eating!
To make this part of a Thanksgiving meal, be sure to serve with these recipes:
- Perfectly Moist Roasted Turkey Breast
- Orange and Cranberry Sauce
- Homemade Cornbread Stuffing
- Italian Loaded Mashed Potato Casserole
- Deconstructed Green Bean Casserole
- Sweet Potato Bake with Fresh Cranberries and Apples
- Apple Pie with Oatmeal Streusel Topping
- Apple Turnovers with Puff Pastry
- Chocolate Cream Pie
Check out more Thanksgiving recipes here
For more holiday recipes, be sure to check out these posts:
- 18+ Easy and Gourmet Holiday Party Appetizers
- 15+ Main Dishes for a Non-Traditional Holiday Dinner
- 35+ Must-Have Holiday Dessert Recipes
- 20+ Unique and Gourmet Holiday Side Dishes
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Creamy Edamame and Corn Succotash
Creamy Edamame and Corn Succotash is the perfect side dish
for a hearty meal. This whole dish can be made in a skillet and served within 30 minutes. Top with grilled shrimp or chicken for a well-balanced dinner.
Ingredients
- 10 ounces edamame, shelled
- 2 ears corn, shucked and kernels removed
- 1 each bell pepper, small diced
- 1/2 each red onion, small diced
- 1 sprig thyme, fresh
- 1/3 cup turkey stock, chicken or vegetable stock can be substituted
- 1/4 cup cream
- To taste salt and pepper
- 1 tablespoon parsley, chopped
Instructions
- Place a large skillet over medium high heat and warm some olive oil, enough to coat the bottom of the pan.
- Add bell pepper and cook until al dente, about 5 minutes.
- Add corn and edamame and cook until al dente, about 5 minutes.
- Add thyme, bay leaf and stock to veggies and reduce liquid until almost gone, about 10 minutes.
- Add cream and reduce until thick.
- Add parsley. Remove thyme and bay leaf and serve.
Notes
I find edamame in the frozen food aisle of the store and let them thaw overnight to work with them the next day. If corn isn't in season when you make this dish, a bag of frozen corn will do the trick!
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Nutrition Information
Yield 6 Serving Size 1/2 cupAmount Per ServingCalories 140 Total Fat 7g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 3g Cholesterol 12mg Sodium 273mg Carbohydrates 15g Net Carbohydrates 0g Fiber 4g Sugar 4g Sugar Alcohols 0g Protein 8g
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