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Asian Corn Succotash

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    3 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


  • 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.

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Average Rating:
  • 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!

  • LoriGrzybowski
    Jun 28, 2013

    No comment left

  • minnije
    Jul 11, 2011

    Enjoyed by everyone at potluck dinner!