The below recipe for Summer Succotash with Edamame adapts the classic dish with a twist–soybeans. This recipe will run as part of my August column for the Advocate, here.
While the school year may be upon us, there are certain qualities about August that show no signs of ending. Late summer produce continues to fill the bins at my local produce stand, including ears of yellow corn, heirloom tomatoes and leafy greens. August is a great month to indulge in any number of abundant seasonal produce, and we south Louisianans are especially spoiled.
For a quick and easy summer salad, try this version of Succotash made with local ingredients. I’ve included fresh-frozen edamame to update this classic dish. Edamame may be found in the freezer section of your local grocery store near the frozen peas. Don’t have edamame? Substitute lima beans, fava beans or your favorite freshly shelled beans.
Not only does this salad make great use of local ingredients like yellow corn, sweet basil and peppery arugula, but it also offers a healthful alternative to the traditional side salad.
To prepare, simply blend edamame, corn, onions and cherry tomatoes in a large bowl with olive oil, sherry vinegar and herbs. Vegetables should be cooked until they are just done and dish should be refrigerated before serving.
Serves: 10 (1 cup) servings
Prep Time: 10 to 15 minutes
Cook Time: 15 minutes
* 1 (10-oz. package) frozen edamame
* 3-4 ears of corn
* 1 onion, chopped
* 1 1/2 pints cherry tomatoes, halved
* 2 Tbls. olive oil
* 1 Tbl. parsley, chopped
* 1-2 cloves garlic, minced or pressed
* 1 Tbl. sherry or apple cider vinegar, plus more to taste
* 1/4 cup basil, chopped
* 1/4 cup arugula, chopped
* Salt & pepper to taste
1.) Prepare edamame: Bring a small pot of water to a boil, add edamame and cook for five minutes or until tender. Remove pot from heat and strain immediately.
2.) Shuck and wash fresh corn. To remove kernels from cob, first cut the stem with a chef’s knife to create a flat bottom. Then, place corn flat side down on a cutting board. Using a paring knife, cut kernels away from the cob from top to bottom. Repeat this step on all sides until cob has been fully cleaned.
3.) Add chopped onions to 2 tablespoons olive oil in a large nonstick saucepan. Cook over medium heat until tender and slightly browned, about 5 to 7 minutes.
4.) Add corn to onions, stirring to combine. Cook corn until slightly golden, about five minutes. Add tomatoes and parsley to pan, cooking for 1 to 2 minutes more. Stir in garlic, basil and 1 tablespoon vinegar. Cook 1 minute more.
5.) Prepare Succotash: In a large mixing bowl, toss edamame with corn, onions, tomatoes and herbs. Sprinkle with fresh chopped arugula and basil, mixing to combine. Season succotash with salt, pepper and vinegar for more flavor, mixing after each addition. Serve chilled.
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Written by: Helana Brigman