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Soups & stews

Fresh Corn and Edamame Succotash
This updated version of a traditional summer favorite is great with a simple roast chicken or barbecued pork chops, or as a bed for grilled fish. Recipe may be halved.
1 Tbsp. unsalted butter
1/2 cup minced shallots or sweet onion
2 cups fresh corn kernels (cut from 3 to 4 ears)
1 cup frozen shelled edamame, thawed
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup heavy cream
2 Tbsp. minced fresh chives
1 tsp. minced fresh thyme or 1/2 tsp. dried
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Fresh Corn and Edamame Succotash

Fresh Corn and Edamame Succotash

Fresh Corn and Edamame Succotash
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:35 minutes
1. In a large saute pan, melt butter over medium-low heat. Add shallot or onion, and saute until tender, about 2 to 3 minutes. Add garlic and sauti 1 minute more.
2. Add corn, raise heat to medium, and sauti 5 minutes, or until crisp-tender. Add edamame, season with salt and pepper, and cook 2 minutes to heat through. Stir in cream, and let simmer 3 minutes.
3. Stir in chives and thyme. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, July - August 2009