White Corn & Edamame Succotash

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From article: Natural Shopping Savvy

White Corn & Edamame Succotash image
  • Serves 8 as a side dishServings


  • 2 Tbs. olive oil, divided
  • 1/4 cup minced red bell pepper
  • 1/4 cup chopped green onions
  • 1/2 cup chopped tomato
  • 1 Tbs. unsalted butter
  • 6 ears white corn, kernels cut off the cob
  • 2 cups frozen edamame (soybeans), thawed


  1. In large pot, heat 1 Tbs. oil over medium heat. Add bell pepper and green onions, and cook, stirring often, until softened, about 3 minutes. Add tomatoes, and cook another 2 minutes, stirring often. Remove from pot, and set aside.
  2. Add remaining oil and butter to pot. Add corn, and cook, stirring often, until just past crisp, about 5 minutes. Stir in red pepper mix and edamame, and cook until warmed through, about 2 minutes more. Serve hot.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 130
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 5 mg
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 10 mg
  • Sugar Content: 3 g
Charred Corn Salad recipe

Charred Corn Salad

The creamy, cool texture of this salad marries well with grilled meats, seafood, and chicken. Opt for organic corn if possible. Add a handful of arugula for a slightly spicy kick.