Edamame and Corn Succotash
When fresh corn is in, it is time to make edamame succotash. This great variation on classic succotash is made with beautiful lime-green, free-frozen soybeans. Serves this as part of a summer meal that includes a light grain, such as rice or quinoa, and grilled fish or chicken. Serves 4.
1 to 2 cloves garlic, chopped
Grated zest of 1 lime
3 Tbsp. fresh lime juice
1/4 tsp. salt
2 Tbsp. olive oil
2 cups shelled frozen edamame
1 Tbsp. olive oil
1/4 cup chopped sweet red onion
1/2 cup diced red bell pepper
1 heaping Tbsp. finely chopped jalapeño
1 to 2 cups fresh or frozen corn kernels
1/2 tsp. salt
Freshly ground pepper
1 Tbsp. chopped cilantro or parsley
- To make the vinaigrette, combine the garlic, lime zest, lime juice, and salt in a small bowl. Whisk in the olive oil.
- Add the edamame to a pot of boiling water. Cook them for 5 minutes after the water returns to a boil. Drain the edamame and place them in a bowl. Pour the vinaigrette over the edamame while they are still warm.
- Heat the olive oil in a sauté pan over medium heat. Sauté the onion until it is soft. Add the peppers and cook 2 more minutes. Add the corn, salt, and pepper and cook a few more minutes. Combine the sautéed vegetables with the edamame and the vinaigrette.
- Add the cilantro after the salad has come to room temperature.