A good recipe is one that gets reinvented time and again. A version of this succotash originally appeared in my Healthy Holiday Recipes b/c it was a lighter, healthier version of the traditional southern fried corn that had become a staple at the Thanksgiving table.
I like succotash versus serving up plain old corn on the cob, b/c while corn is a kid favorite, it’s really a fiber and carb bomb. By incorporating sweet corn with beans (protein), peppers (antioxidants, vitamins and minerals) and bold spices (cayenne — hello!), we elevate the humble corn from a side to a DISH!
With grilling season upon us, I wanted to re-introduce the corn succotash using grilled corn cut off the cob. The succotash always benefits from using fresh corn versus frozen, but if you can grill, char, roast or smoke the corn on the cob before cutting off the kernels you’ll enjoy another flavor profile, and some depth and complexity from your sweet summer corn.
Corn & Edamame Succotash (serves 6+)
1 onion, diced
3 cloves garlic, minced
Corn kernels cut from 5-6 ears of grilled, charred, smoked or roasted corn
1 1-lb bag of frozen, shelled edamame (soy beans)
1 red bell pepper, small diced
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp cayenne pepper (or to taste)
Heat 1 tbsp of olive oil in a large skillet. Saute the onions and garlic until aromatic, about 3-4 minutes. Add corn, edamame and bell pepper. Season with spices and continue to cook until the peppers are crisp-tender (about 3-5 minutes). For added decadence top with crumbled queso fresco or other mild crumbly white cheese.by