Asian Corn Succotash Recipe

5 4 5
Asian Corn Succotash Recipe
Asian Corn Succotash Recipe photo by Taste of Home
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Asian Corn Succotash Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup frozen shelled edamame
  • 2 cups fresh corn
  • 1/4 cup chopped red onion
  • 1/4 cup chopped sweet red pepper
  • VINAIGRETTE:
  • 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

Directions

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.
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

Nutritional Facts

2/3 cup: 261 calories, 17g fat (2g saturated fat), 0 cholesterol, 104mg sodium, 25g carbohydrate (8g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

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  • 1 cup frozen shelled edamame
  • 2 cups fresh corn
  • 1/4 cup chopped red onion
  • 1/4 cup chopped sweet red pepper
  • VINAIGRETTE:
  • 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
  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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Reviews forAsian Corn Succotash

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hkpepin User ID: 3030797 246219
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!"

MY REVIEW
Sprucetree18 User ID: 6006412 180645
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."

MY REVIEW
Mrs_T User ID: 941931 196829
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!"

MY REVIEW
minnije User ID: 4562994 137491
Reviewed Jul. 11, 2011

"Enjoyed by everyone at potluck dinner!"

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