Edamame Succotash from Nancy's Bar-B-Q | Suncoast View

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Edamame Succotash 

Nancy's Bar-B-Q 


  • 1 lb (approx 2 ears) fresh corn, cut from cobs and blanched (may use frozen)
  • 1/2 lb Edamame (soy) beans (fresh or frozen product, defrosted)
  • 4 TBS Butter
  • 1-2 TBS Red bell pepper
  • 1 bunch Scallions (white part only)
  • 1/2 cup Heavy cream
  • Salt and black pepper


  • Cut corn from ears, blanch and drain (or defrost 1 lb fresh frozen sweet corn)
  • Trim scallions to white part only and slice thin (discard green portions or save for another use)
  • Dice red bell pepper
  • Melt butter in a saucepan or skillet
  • Add red bell pepper and scallions to skillet and sauté, stirring occasionally,
  • until scallions are transparent (DO NOT ALLOW TO BROWN)
  • Add Edamame and heat for approximately 10 minutes or until tender
  • Add corn and heat for approximately 5 minutes
  • Add cream, salt and pepper, and heat to boiling
  • Taste to adjust seasoning and serve

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