I am not sure how many fans there are of succotash but I am one of them. I love all kinds of vegetables especially when they are fresh and home cooked. Succotash is one of those dishes you either like or dislike. Most of the folks I have encountered like corn but don’t like lima beans. That got me to thinking about how I could change the dish to be more appealing for the lima bean haters of the world.

My solution was to use a different kind of bean and throw in a little something extra to enhance the flavors. Edamame is a Japanese term for a type of bean called a stem bean. Edamame beans are considered a soybean and are usually boiled in their pods then served with salt. Unlike lima beans Edamame beans do not get mushy when you cook them. That is why I liked adding them to the succotash.

What can I say about corn except fresh corn tastes wonderful and can be added to a lot of different vegetables to create a great side dish. So if you love corn, try adding something new to the mix. If you like succotash, be adventurous and add a little Edamame instead of lima beans.

Edamame Corn Succotash

Ingredients:

4 ears of corn

1 cup edamame

1 large tomato chopped

1 rib of celery sliced

1 clove garlic chopped

1 medium onion chopped

1 green pepper seeded and diced

4 tbsp butter

1 tsp thyme

1 tsp chives

1 tsp parsley

1 tsp salt

1 tsp pepper

½ tsp red pepper flakes

Remove corn from the cob and set aside. Melt butter in a large frying pan over medium high heat. Add onions and garlic. Saute until onions are soft and translucent for approximately 5 minutes. Do not let garlic burn. Reduce heat to medium. Add corn, edamame, celery, green pepper and seasonings. Cook for additional 5 minutes then stir in tomatoes. Cook for another 5 to 10 minutes until beans are tender but corn is not over cooked. Remove from heat and serve.