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
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.
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SColson132
Apr 5, 2019
Very tasty recipe!
hkpepin
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!
Sprucetree18
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.
Mrs_T
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!
Reviews
Very tasty recipe!
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!
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.
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!
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Enjoyed by everyone at potluck dinner!