Total Time
Prep 15 mins
Cook 10 mins

In the late summer, when fresh edamade,corn, and sweet red peppers are in season, this vegetable is so good, you can make a meal of it. The rest of the year, made with frozen edamade, and corn it is still delicious.

Ingredients Nutrition


  1. In a medium saucepan, dissolve the bouillon cube in 1/4 cup water, and bring to a boil.
  2. Add the onion, and bell pe[pper and cook, stirring often, until the onion is translucent, about 2 minutes.
  3. In another saucepan, cook the edamame in boiling salted water. If using fresh veggies, boil the edamame for 6 minutes, add the corn and cook 2 minutes longer. For frozen veggies, boil the edamame for 5 minutes, add the corn and cook 2 minutes longer. Either way, the veggies should be tender crisp.
  4. Drain and add the cooked edamame and corn to the onion and bell pepper.
  5. Mix in the butter until it melts.
  6. Season to taste with salt, and pepper.
  7. Serve hot or at room temperature.
  8. Soycotash keeps for 2 days, tightly covered in the refrigerator.
  9. Reheat it in tightly covered saucepan, adding a mininal amount of water if needed.


Most Helpful

I enjoyed this salad served with yellow rice and red snapper. The soy beans are so yummy! Thanks! Made for Please Review My Recipe game.

Sharon123 August 17, 2009

This is an excellent side dish. I just barely blanched the edamame and the corn, (only enough to set the color and take the chill off) then followed the directions for the onion/ bell pepper. I added in some freshly chopped parsley, and served this cold as a salad. The customers LOVED it! Great recipe, thanks!

Chef Edlear October 19, 2008

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