Name: Spring Succotash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 1 1/2 tablespoons butter, unsalted; 1 1/2 tablespoons olive oil; 3/4 lb edamame, thawed; 4 cups corn; 1 cup red onion, chopped; 1 tablespoon sherry wine (or to taste) or 1 tablespoon red wine vinegar (or to taste); 1/2 cup fresh basil, chopped

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Recipe by katie in the UP

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Spring Succotash created by katie in the UP

This is on my list...to make very soon! I got the recipe from a recent copy of Ladies home Journal! I'm excited, because I can actually find 'frozen edamame up here!' UPDATE: We enjoyed this recipe!! I added a little crushed red chili flakes to the mixture..with the fresh corn!

Ready In:: 20mins
Serves:
Units:

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ingredients

1 ¹⁄₂ tablespoons butter, unsalted
1 ¹⁄₂ tablespoons olive oil
³⁄₄ lb edamame, thawed
4 cups corn
1 cup red onion, chopped
1 tablespoon sherry wine (or to taste) or 1 tablespoon red wine vinegar (or to taste)
¹⁄₂ cup fresh basil, chopped

directions

Melt butter and oil in large heavy skillet over med high heat and cook edamame, stirring until almost tender, about 2 minutes.
Add corn fresh or frozen and onion and continue to cook, stirring until veggies are softened, about 3 minutes longer.
Remove from heat and stir in vinegar with salt and pepper to taste.
Let mixture cool slightly and stir in basil.
Serve dish warm or at room temperature.

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RECIPE MADE WITH LOVE BY

@katie in the UP

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@katie in the UP

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"This is on my list...to make very soon! I got the recipe from a recent copy of Ladies home Journal! I'm excited, because I can actually find 'frozen edamame up here!' UPDATE: We enjoyed this recipe!! I added a little crushed red chili flakes to the mixture..with the fresh corn!"

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photo by katie in the UP

4/23/2014

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photo by justcallmetoni

8/4/2006

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review by justcallmetoni

7/30/2006

Oh Katie, this was wonderful and indeed better than my own. To trim the calories a bit, I skipped the butter and sprinkled on some Butter Buds at the end. Used white balsamic vinegar (my new addiction) in lieu of red wine vinegar. I have now enjoyed this hot, at room temperature and as a cold salad. All of the variations were slightly different and just delicious. With the warm the tang of the vinegar is a little more pronounced. Cold the next day the sweet herbal flavor of the basil stands out a bit more. Thanks!

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creation by katie in the UP

4/17/2005

This is on my list...to make very soon! I got the recipe from a recent copy of Ladies home Journal! I'm excited, because I can actually find 'frozen edamame up here!' UPDATE: We enjoyed this recipe!! I added a little crushed red chili flakes to the mixture..with the fresh corn!