This Edamame & Corn Succotash is a vibrant, nutrient-packed dish that brings together the best of summer’s bounty. Crisp, sweet corn kernels mingle with tender edamame, creating a delightful contrast in every bite. A hint of smoky paprika and a squeeze of fresh lime add layers of flavor that dance on your palate. Ready in just 25 minutes, it’s a quick yet impressive side that pairs beautifully with grilled meats or stands alone as a light meal.
Each forkful offers a satisfying crunch and a burst of freshness, making it a feast for both the eyes and the taste buds. The combination of buttery avocado and zesty herbs elevates the dish, while the colorful medley of ingredients ensures it’s as nourishing as it is delicious. Perfect for busy weeknights or weekend gatherings, this succotash is a celebration of simplicity and flavor.
Fresh & Flavorful Ingredients
- 1 tablespoon butter or vegan butter (for richness)
- 1 tablespoon extra-virgin olive oil (for sautéing)
- ½ red onion, chopped (adds sweetness)
- 1 garlic clove, minced (for aroma)
- 1 tablespoon lemon thyme leaves or regular thyme (for herbal notes)
- 1 red bell pepper, chopped (adds color and crunch)
- ½ jalapeño, chopped small (adjust for spice level)
- ½ cup green beans, chopped (fresh or frozen work)
- 1 teaspoon agave syrup or honey (for a touch of sweetness)
- ½ small lemon, juiced (plus extra for finishing)
- ½ cup corn (fresh, frozen, or canned)
- ½ cup edamame (shelled, fresh or frozen)
- 2-4 tablespoons coconut milk (for creaminess)
- 1 cup arugula (adds peppery freshness)
- ¼ cup chopped basil (for brightness)
- 2 tablespoons chopped mint (optional, for extra freshness)
- ¼ cup slivered toasted almonds (for crunch)
- Sea salt and fresh black pepper (to taste)
Simple Step-by-Step Instructions
- Heat the butter and oil in a large skillet over medium heat.
- Add the onion and a pinch of salt and pepper. Cook until onions are translucent, about 1 minute.
- Add the garlic and thyme leaves. Cook for 30 seconds until fragrant.
- Stir in the bell pepper, jalapeño, and green beans. Cook for 1 minute, stirring gently.
- Add the agave syrup and lemon juice. Stir to combine.
- Mix in the corn, edamame, and coconut milk. Cook until the edamame is warmed through, about 1 minute.
- Remove from heat. Stir in the arugula, basil, and mint until the arugula gently wilts.
- Finish with an extra squeeze of lemon and sprinkle the toasted almonds on top.
- Taste and adjust seasonings as needed. Serve warm or enjoy as a cold salad the next day!
Perfect Pairings: Serving Suggestions
This Edamame & Corn Succotash is a versatile dish that pairs beautifully with grilled chicken, fish, or tofu for a complete meal. For a light lunch, serve it over a bed of quinoa or brown rice. It also makes a fantastic side dish for summer barbecues or potlucks—just double the recipe to feed a crowd!
Make It Your Own: Recipe Variations
Feel free to customize this succotash to suit your taste! Swap the arugula for spinach or kale, or add diced zucchini for extra crunch. If you’re not a fan of spice, skip the jalapeño or replace it with a mild poblano pepper. For a creamier texture, increase the coconut milk to 4 tablespoons.
Time-Saving Tips for Busy Cooks
To save time, prep your veggies in advance and store them in airtight containers in the fridge. Use frozen corn and edamame—they’re just as nutritious and eliminate the need for thawing. If you’re in a rush, skip toasting the almonds and use them straight from the bag for a quick garnish.
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. This dish tastes great cold as a salad, but if you prefer it warm, reheat it gently in a skillet over low heat. Add a splash of water or coconut milk to keep it moist while reheating.
Special Notes for Success
For the best flavor, use fresh herbs like basil and mint—they really elevate the dish. If you’re using canned coconut milk, give it a good shake before measuring. And don’t forget to taste and adjust the seasoning before serving—a pinch of extra salt or a squeeze of lemon can make all the difference!
Edamame & Corn Succotash
Ingredients
- 1 tablespoon butter or vegan butter
- 1 tablespoon extra-virgin olive oil
- ½ red onion, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon thyme leaves or regular thyme
- 1 red bell pepper, chopped
- ½ jalapeño, chopped small
- ½ cup green beans, chopped
- 1 teaspoon agave syrup or honey
- ½ cup corn
- ½ cup edamame
- 2-4 tablespoons coconut milk
- 1 cup arugula
- ¼ cup chopped basil
- 2 tablespoons chopped mint
- ¼ cup slivered toasted almonds
- Sea salt and fresh black pepper
Instructions
- Heat the butter and oil in a large skillet over medium heat.
- Add the onion and pinches of salt and pepper and cook until onions are translucent, about 1 minute.
- Add the garlic and thyme leaves and cook for about 30 seconds more.
- Add the bell pepper, jalapeño, and green beans and cook, stirring gently, for 1 minute.
- Add the agave and lemon juice and stir.
- Add the corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
- Remove from heat.
- Stir in the arugula, basil, and mint so the arugula gently wilts from the heat.
- Add another squeeze of lemon and sprinkle the almond slices on top.
- Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.