Asian Corn Succotash Recipe
Asian Corn Succotash Recipe photo by Taste of Home

Asian Corn Succotash Recipe

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Since I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful succotash instead. The Asian-inspired dressing alone is addictive.—Dierdre Callaway, Parkville, Missouri
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 cup frozen shelled edamame
  • 2 cups fresh corn
  • 1/4 cup chopped red onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon reduced-sodium soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce

Nutritional Facts

2/3 cup equals 261 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 104 mg sodium, 25 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper.
  2. In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving. Yield: 3 servings.
Originally published as Asian Corn Succotash in Country Woman August/September 2011, p32

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Reviewed Mar. 28, 2016

"Made this dish for Easter with some small variations, mostly by using black beans instead of red onion. We loved it! My sister took some about a quarter of it, she enjoyed it so much. Very easy to put together - a keeper!"

Reviewed Sep. 9, 2013

"I made this for a gathering, so I took the time to boil fresh sweet corn and then slice it off the cobs. It was also somewhat time-consuming of course to shell the edamame after cooking it... However, this was delicious and very fresh-tasting with the fresh corn, it also is nice and colourful as a side dish."

Reviewed Sep. 5, 2013

"This is a delicious and very easy recipe. I used canned corn -- the crisp and sweet variety -- and the steam-in-bag edamame, which made it even easier. I don't care for raw onion in salads, so I left it out -- just added a little dried minced onion to the dressing. I will definitely make this again!"

Reviewed Jul. 11, 2011

"Enjoyed by everyone at potluck dinner!"

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