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

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

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.

Originally published as Oriental Corn Succotash in Country Woman August/September 2011

Reviews

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Average Rating:

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!
minnije

Jul 11, 2011

Enjoyed by everyone at potluck dinner!