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Asian Corn Succotash

Name: Asian Corn Succotash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings.
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

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

3 servings

Since I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. —Dierdre Callaway, Parkville, Missouri

Asian Corn Succotash Recipe photo by Taste of Home

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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.

Nutrition 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.

Asian Corn Succotash

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Makes

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