A vibrant and updated creamy edamame and corn succotash is easy to make. Consider serving this dish with the rest of your holiday spread.
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Creamy Edamame and Corn Succotash

A vibrant and updated creamy edamame and corn succotash is easy to make. Consider serving this dish with the rest of your holiday spread.

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 142 kcal
Author ijustmakesandwiches

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

  1. Place a large skillet over medium high heat and warm some olive oil, enough to coat the bottom of the pan.
    I love succotash so very much because I love that the colors are so bright and vibrant! But I’m not a huge fan of lima beans and I surely don’t like hominy unless it’s in pesole… that’s a whole different ball game. So I decided to swap out a few ingredients to match my personal preferences, hence this beautiful edamame succotash.
  2. Add bell pepper and cook until al dente, about 5 minutes.
    I love succotash so very much because I love that the colors are so bright and vibrant! But I’m not a huge fan of lima beans and I surely don’t like hominy unless it’s in pesole… that’s a whole different ball game. So I decided to swap out a few ingredients to match my personal preferences, hence this beautiful edamame succotash.
  3. Add corn and edamame and cook until al dente, about 5 minutes.
  4. Add thyme, bay leaf and stock to veggies and reduce liquid until almost gone, about 10 minutes.
    I love succotash so very much because I love that the colors are so bright and vibrant! But I’m not a huge fan of lima beans and I surely don’t like hominy unless it’s in pesole… that’s a whole different ball game. So I decided to swap out a few ingredients to match my personal preferences, hence this beautiful edamame succotash.
  5. Add cream and reduce until thick.
    I love succotash so very much because I love that the colors are so bright and vibrant! But I’m not a huge fan of lima beans and I surely don’t like hominy unless it’s in pesole… that’s a whole different ball game. So I decided to swap out a few ingredients to match my personal preferences, hence this beautiful edamame succotash.
  6. Add parsley. Remove thyme and bay leaf and serve.
    I love succotash so very much because I love that the colors are so bright and vibrant! But I’m not a huge fan of lima beans and I surely don’t like hominy unless it’s in pesole… that’s a whole different ball game. So I decided to swap out a few ingredients to match my personal preferences, hence this beautiful edamame succotash.

Recipe 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!

Nutrition Facts
Creamy Edamame and Corn Succotash
Amount Per Serving
Calories 142
* Percent Daily Values are based on a 2000 calorie diet.