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corn succotash with edamame and bell pepper

Simple Corn Succotash


  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 8 servings, 7 cups 1x
  • Diet: Vegetarian

Description

This simple Corn Succotash is made with fresh sweet corn, cut off the cob, and frozen lima beans or edamame. This veggie and bean sauté is a simple, colorful and delicious 20-minute side dish to enjoy with a weeknight meal.


Ingredients

Scale

2 tablespoons unsalted butter, divided

1 tablespoon olive oil

1 large sweet onion, such as vidalia, diced

3 cloves garlic, minced

½ teaspoon salt

½ teaspoon pepper

4 ears corn, cut off the cob

1 cup finely diced red bell pepper

1 12-ounce package of frozen lima beans or edamame, thawed (3 cups)

1 tablespoon chopped fresh oregano


Instructions

  1. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add onion, garlic, salt and pepper and cook, stirring often until the onion is softened and turning translucent, 3 to 5 minutes.
  2. Stir in corn and red bell pepper and cook, stirring often until the pepper is tender, about 5 to 7 minutes. 
  3. Stir in lima beans (or edamame) and cook until the beans are heated through, 1 ½ to 2 minutes. 
  4. Remove from the heat and stir in the remaining 1 tablespoon butter and oregano until melted.  

Notes

Ingredient Note:

You can substitute frozen corn kernels. You’ll need 3 cups of thawed kernels. 

Tip for cutting corn off the cob:

  1. Take a large bowl and set it on the work surface. If you do not have a non-skid bowl, you can set a damp cloth underneath it to prevent it from sliding around.
  2. Set a second, smaller bowl inside the large bowl, but upside down. This creates a little platform for you to stand your corn cob on.
  3. Stand the corn cob on end on the inverted bowl and cut the kernels off the cob with a sharp chef’s knife.
  4. The kernels will fall into the well around the smaller bowl instead of spilling off the cutting board. Repeat with the remaining cobs.
  5. Remove the smaller bowl and scrape off any kernels that stick to it. 

Make-Ahead:

This reheats beautifully in the microwave. Heat 1 ½ to 2 minutes on high power. Stir well and continue heating until steaming hot. To reheat on the stove, heat over medium heat in a covered saucepan with 2 tablespoons of water or broth. Stir often until heated through and steaming hot.

  • Prep Time: 5 minutes
  • Active Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Side Dishes
  • Method: Stove-Top
  • Cuisine: Native American

Nutrition

  • Serving Size: 1 scant cup
  • Calories: 150
  • Sugar: 6 g
  • Fat: 6 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 7 g

Keywords: Succotash, Corn Succotash, succotash recipe

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