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Edamame Succotash Recipe

American · Side Dish · 20 min total

A vibrant and nutritious twist on the classic American succotash, featuring edamame, corn, and bell peppers in a light butter sauce.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups frozen shelled edamame, thawed
• 2 cups frozen corn kernels, thawed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat butter and olive oil in a large skillet over medium heat.
2. Add onion and red bell pepper; cook, stirring occasionally, until softened, about 4 minutes.
3. Stir in edamame, corn, salt, and pepper. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Remove from heat. Stir in lemon juice and parsley. Serve warm.

Tips

• For a vegan version, substitute butter with additional olive oil or vegan butter.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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