Spring Succotash

Kitchen cue: Succotash usually consists of lima beans, corn, and peppers and is slow-cooked. We updated this Southern favorite, Spring Succotash, by sauteing the vegetables to preserve their texture, and we used edamame (soybeans) in place of lima beans.

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Makes: 8  servings Prep 10 mins Start to Finish 20 mins


  • 1 1/2 tablespoons  unsalted butter
  • 1 1/2 tablespoons  olive oil
  • 3/4 pound  shelled frozen edamame, thawed
  • 4 cups  fresh or frozen corn kernels, thawed
  • 1 cup  chopped red onion
  • 1 tablespoon  sherry or red wine vinegar, or to taste
  • 1/2 cup  chopped fresh basil plus small leaves for garnish


1. Melt butter and oil in a large heavy skillet over moderately high heat and cook edamame, stirring until almost tender, about 2 minutes. Add corn and onion and continue to cook, stirring, until vegetables are softened, about 3 minutes longer.

2. Remove from heat and stir in vinegar with salt and pepper to taste.

3. Let mixture cool slightly and stir in basil. Serve dish warm or at room temperature.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)185,
  • Fat, total(g)9,
  • chol.(mg)6,
  • sat. fat(g)3,
  • carb.(g)21,
  • fiber(g)6,
  • pro.(g)9,
  • sodium(mg)20,
  • Percent Daily Values are based on a 2,000 calorie diet
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