Summer Succotash with Corn and Edamame

  • Author: Ivy Larson
  • Prep Time: 15 mins
  • Cook Time: Inactive Time: Total Time: Inactive Time: Total Time:
  • Total Time: 56 minute
  • Yield: 4-6 1x
  • Cuisine: Side Dish





  • 3 tablespoons unrefined sesame oil
  • 2 cloves crushed garlic
  • 3 tablespoons soy sauce, such as San J Organic Shoyu
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 1/2 teaspoon raw honey
  • 2 cups frozen organic shelled edamame beans
  • 2 cups frozen organic corn
  • 1/4 cup red onion, finely chopped
  • 1 organic red bell pepper, chopped
  • 1 organic orange bell pepper, chopped
  • 1/2 cup chopped scallions


  1. In a small bowl, whisk together the sesame oil, garlic, soy sauce, lime juice, fish sauce and honey. Set vinaigrette aside. 
  2. Fill a medium sized pot with water and bring water to a boil. Add the edamame beans, corn and a few pinches of salt and cook, uncovered, for 3 minutes. Remove from heat, drain water and return edamame beans and corn to the pot. 
  3. To the pot, add the red onion, bell peppers, scallions and vinaigrette. Gently toss ingredients together. Serve at room temperature.