Succotash is a traditional Southern dish. This recipe puts a little twist on it though with edamame and basil. I recently introduced edamame to my boys and Mr. B (age 7), loves it. The little green pods are so easy to pop in your mouth and are so buttery tasting. For an easy side dish or appetizer, try making this succotash recipe. It’s perfect for summer with the addition of fresh basil. Traditionally succotash is made with corn and lima beans. I actually prefer the edamame in this dish over lima beans. Simple and full of flavor!
Consider serving edamame succotash as a side dish or with crackers for an appetizer. Use leftover roasted corn on the cob for an even richer flavor. If you want to add even more flavor to this dish, add in crumbled bacon. A dash of lemon juice would also jazz up this easy dish.
- 4 Cups Corn Kernels
- 1½ Cups Frozen shelled edamame
- 2 Roasted Red Peppers, chopped
- ¼ Cup Purple Onion, chopped
- 3 Tbsp. Olive Oil
- ¾ Cup Fresh Basil, chopped
- Salt and Pepper
- Bring a large pot of water to a boil. Add corn and edamame and boil for 2 minutes.
- Drain and d rinse with cold water
- In a large bowl combine corn, edamame, pepper and onion. Drizzle with olive oil and mix to combine. Add salt and pepper to taste.
- Just before serving, toss in the fresh basil.
- Serve & enjoy!