A modern update to a traditional side dish, my succotash uses edamame instead of lima beans. Make this in summer with fresh corn, or in the winter with frozen kernels. Either way, buy organic corn and edamame (soybeans), and organic peppers if they are available. For another dish, add cooked quinoa for a quinoa succotash. It makes a nice vegan dish, high in protein and flavor. Great for lunch or as a heartier side dish.
Course Side Dish
Keyword Blue corn, edamame, Stuffed peppers, succotash
1 1/4cupsorganic corn kernels2 large ears fresh, or use frozen kernels
12ouncesfrozen whole shelled soybeansaka edamame
1largered bell pepper
1 1/2tablespoonsolive oil
2largegarlic clovesfinely chopped
1tablespoonfresh thyme leaves
Salt and pepperto taste
For fresh corn: bring a large pot of water to a boil. Add 2 teaspoons salt. Strip cobs of husk and silk. Drop cobs into pot and cook for 3 minutes. Remove corn cobs with tongs and drain. When cool, cut kernels from cob and place in a medium bowl. For frozen corn kernels: cook according to package directions, drain, and place in a medium bowl.
In same pot with water still boiling (or bring a pot of water to a boil), drop in frozen edamame. Cook for 4 minutes and drain. Add to bowl with corn.
Cut top and bottom off of bell pepper, slice out the seeds and ribs, then chop into small squares (medium dice). See photo in post for help.
Trim dark green top and root end from leek. Slice in half lengthwise. Run under cold water to remove any sand or dirt. Lay leek flat on cutting board and chop into thin half moons. Heat oil a medium saute or fry pan over medium-low heat. Saute leek until softened, then add garlic and thyme. Cook 1 minute, then add corn, edamame and bell pepper. Season with a little salt and pepper and heat through.