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To make Edamame Corn Succotash, gather these simple ingredients: - 1 cup shelled edamame (fresh or frozen) - 1 cup sweet corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon lemon juice - 2 tablespoons fresh cilantro, chopped (for garnish) I often use frozen edamame and corn. They are easy to find and save time. Fresh ingredients have a great taste but require more prep. If you use fresh corn, remove it from the cob. Fresh edamame is quick to cook, but frozen is just as good. Both options work well in this dish. For frozen edamame, I like brands like Seapoint Farms or Trader Joe's. Their products are high quality and tasty. If you prefer canned corn, choose brands like Del Monte or Green Giant. They have sweet flavors. You can swap smoked paprika with regular paprika or chili powder if needed. Fresh cilantro can be replaced with parsley for a different taste. {{ingredient_image_1}} Start by gathering your ingredients. You will need edamame, corn, bell pepper, onion, and garlic. If you use frozen edamame and corn, thaw them quickly under running water. Drain them well and set them aside. Next, dice the red bell pepper and finely chop the onion and garlic. This prep makes cooking easy and fun. Grab a large skillet and heat one tablespoon of olive oil over medium heat. Add the chopped red onion first. Sauté it for about 3 to 4 minutes until it starts to soften. The onion should look nice and translucent. Next, stir in the minced garlic and diced red bell pepper. Cook for another 2 to 3 minutes. You want the bell pepper to become tender, adding a sweet flavor to your dish. Now it’s time to bring everything together. Add the shelled edamame and sweet corn to the skillet. Stir well to mix all the ingredients. Season your mixture with one teaspoon of smoked paprika, salt, and pepper to taste. Mix everything thoroughly and let it cook for about 5 to 7 minutes. This lets the flavors meld together beautifully. Once cooked, remove the skillet from heat and drizzle one tablespoon of lemon juice over the succotash. Toss gently to combine everything. Now, you have a colorful, tasty dish ready to enjoy! To make the best Edamame Corn Succotash, start by preparing your ingredients well. If you use frozen edamame and corn, thaw them first. Rinse them under running water and drain. This helps keep the dish fresh. Heat your skillet over medium heat. Use a good quality olive oil. It helps the flavors blend nicely. When you sauté the onion, stir it often to avoid burning. This makes sure it cooks evenly. Adding smoked paprika brings a warm, rich taste. It makes your succotash more exciting. You can also try fresh herbs. Cilantro adds a bright flavor. For a twist, mix in some lime juice instead of lemon juice. If you want a spicy kick, add red pepper flakes. This will give your dish a nice heat. Mixing flavors is key. Taste as you cook to adjust seasoning. One common mistake is overcooking the veggies. They should be tender but still crisp. If you cook them too long, they become mushy. Don’t skip the seasoning. Salt and pepper enhance the dish. Also, be careful with the lemon juice. Too much can make it sour. Add it slowly and taste! Lastly, remember to garnish with fresh cilantro. This adds color and freshness to your dish. Enjoy your cooking! Pro Tips Freshness Matters: Use fresh corn when in season for the best flavor and sweetness in your succotash. Adjust the Spice: If you like a bit of heat, add a pinch of cayenne pepper or some diced jalapeños to the mix. Make it Colorful: Feel free to experiment with different bell pepper colors or add in other veggies like zucchini or carrots for more variety. Serve Warm or Cold: This succotash can be enjoyed warm as a side dish or chilled as a refreshing salad. {{image_2}} Edamame Corn Succotash is already a great choice for vegetarians and vegans. It uses no meat or dairy. You can make it even more filling by adding more veggies. Try zucchini or mushrooms for added texture and flavor. You can also use vegetable broth instead of oil for a lighter dish. If you want to add protein, chicken or shrimp works well. For chicken, use cooked, diced breast. Toss it in during the last few minutes of cooking. For shrimp, add raw shrimp to the skillet after the aromatics. Cook until they turn pink, about 3-4 minutes. This makes the dish heartier and more satisfying. You can change the flavor of this dish with different herbs and spices. Try fresh basil or thyme for a fragrant touch. A pinch of cayenne pepper adds a nice kick. For a smoky flavor, use smoked paprika as the recipe suggests. Each spice brings a new taste, making this dish fun to customize. To keep your Edamame Corn Succotash fresh, place it in an airtight container. Let it cool first. Store it in the fridge for up to three days. This way, the flavors stay bold and bright. When you want to enjoy your leftovers, heat them in a skillet. Add a splash of olive oil to keep it moist. Cook over medium heat for about 5 minutes, stirring often. You can also microwave it for about 2 minutes. Just cover it with a damp paper towel. If you want to freeze the succotash, let it cool completely. Then, place it in a freezer-safe bag. Squeeze out as much air as you can before sealing. It can stay good in the freezer for up to three months. To enjoy it later, thaw it in the fridge overnight. Reheat it using the skillet method for the best taste. Yes, you can use canned corn. Just drain and rinse it before adding. Canned corn saves time and is easy to find. It works well in this dish. It will still taste great with the fresh flavors of edamame and bell pepper. You can prep this dish ahead of time. Cook the succotash as directed. After it cools, store it in an airtight container. Keep it in the fridge for up to two days. When ready to serve, just reheat it on the stove or in the microwave. This succotash pairs well with many dishes. Try serving it with grilled chicken or fish for a complete meal. It also works as a side with tacos or burgers. You can even enjoy it on its own as a light lunch. The vibrant flavors make it a hit at any table. In this article, we explored all the key ingredients for a tasty dish. We examined the benefits of fresh versus frozen items and shared recommended brands and substitutions. Following the step-by-step instructions, you can prep, sauté, and combine your ingredients seamlessly. Remember the tips for best practices and flavor enhancements to avoid common mistakes. We also discussed delicious variations and how to store leftovers properly. With this knowledge, you can create a satisfying meal that meets your tastes. Cooking can be fun and easy when you know what to do!

Edamame Corn Succotash

A vibrant and healthy dish featuring edamame, sweet corn, and bell peppers, perfect as a side or light main.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup shelled edamame
  • 1 cup sweet corn kernels
  • 1 whole red bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Prep the Ingredients: If using frozen edamame and corn, thaw them under running water. Drain and set aside. Dice the red bell pepper and chop the onion and garlic.
  • Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for about 3-4 minutes, until they start to soften.
  • Add Garlic and Bell Pepper: Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until the bell pepper is tender.
  • Incorporate Edamame and Corn: Add the shelled edamame and sweet corn to the skillet. Stir to combine all the ingredients.
  • Season the Mixture: Sprinkle in smoked paprika, salt, and pepper. Mix thoroughly and cook for about 5-7 minutes, letting everything heat through and the flavors meld.
  • Finish with Lemon Juice: Once cooked, remove the skillet from heat and drizzle lemon juice over the succotash. Toss gently to combine.
  • Garnish and Serve: Transfer the succotash to a serving dish and sprinkle chopped cilantro on top as a garnish.

Notes

Great for summer gatherings or as a light meal.
Keyword corn, edamame, healthy, succotash, vegetarian