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Herbed Corn & Edamame Succotash

Herbed Corn & Edamame Succotash

Nutrition Facts
  • cal. (kcal) 128
Herbed Corn & Edamame Succotash
  • Makes: 12 servings
  • Prep: 25 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 16


  • 1 1/2 cups frozen or fresh shelled edamame, (see Ingredient Note)
  • 1 tablespoon canola oil
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups fresh corn kernels, (from 4 ears)
  • 3 tablespoons dry white wine, or water
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil, or 1 teaspoon dried
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste


  1. Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
  2. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
  3. Tips: Ingredient Note: Edamame are easy to digest and are exceptionally high in protein (1/2 cup has 16 grams). There are several kinds available today--frozen and fresh, in the pod and shelled--in large supermarkets, natural-foods stores or Asian markets.
  4. MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Nutrition Information

Servings Per Recipe: 12
PER SERVING: 128 cal., 4 g total fat 219 mg sodium, 16 g carb. (4 g fiber), 6 g pro.

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