Name: Creamy Edamame and Corn Succotash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
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

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.

overhead shot of creamy edamame and corn succotash on grey backdrop with bunch of fresh thyme sprigs and wooden spoon.

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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.

vertical shot of two dark bowls and a white bowl holding creamy edamame and corn succotash

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

overhead shot of ingredients for creamy edamame and corn succotash

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.

process of cooking vegetables for creamy edamame and corn succotash

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.

dairy pitcher pouring cream into creamy edamame and corn succotash in cast iron skillet

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!

process of reducing creamy edamame and corn succotash

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!

bronze fork in bowl holding creamy edamame and corn succotash

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!

overhead vertical shot of creamy edamame and corn succtoash in white bowl

To make this part of a Thanksgiving meal, be sure to serve with these recipes:

Check out more Thanksgiving recipes here

For more holiday recipes, be sure to check out these posts:

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Yield: 6 people

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.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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!

Creamy Edamame and Corn Succotash