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Edamame & Corn Succotash Recipe
Amy

Edamame & Corn Succotash

This Edamame & Corn Succotash is a vibrant, nutrient-packed dish that brings together the best of summer’s bounty. 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.
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Servings: 0
Ingredients Method

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

Method
 

  1. Heat the butter and oil in a large skillet over medium heat.
  2. Add the onion and pinches of salt and pepper and cook until onions are translucent, about 1 minute.
  3. Add the garlic and thyme leaves and cook for about 30 seconds more.
  4. Add the bell pepper, jalapeño, and green beans and cook, stirring gently, for 1 minute.
  5. Add the agave and lemon juice and stir.
  6. Add the corn, edamame, and coconut milk. Cook until edamame is warmed through, about 1 minute.
  7. Remove from heat.
  8. Stir in the arugula, basil, and mint so the arugula gently wilts from the heat.
  9. Add another squeeze of lemon and sprinkle the almond slices on top.
  10. Taste and adjust seasonings and serve. This also tastes great as a cold salad the next day.
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