HERBED CORN & EDAMAME SUCCOTASH
Fresh green soybeans, called edamame or sweet beans, are a great addition to this classic American dish, where they stand in for the traditional lima beans. The succotash is wonderful as it is or topped with grilled shrimp, salmon or chicken.
Provided by Kathy Farrell-Kingsley
Categories Healthy Basil Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
- Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes. Stir in corn, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 14.3 g, Fat 4.4 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 205.1 mg, Sugar 3.1 g
GRILLED CORN AND EDAMAME SUCCOTASH SALAD
Delicious salad that is light and lovely.
Provided by klenke
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
- Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
- Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
- Whisk 1 tablespoon olive oil and vinegar together in a bowl.
- Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 13 g, Fat 5.8 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 9.9 mg, Sugar 3.1 g
EDAMAME SUCCOTASH
Steps:
- In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
- Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
PEPPERED SALMON WITH GRILLED CORN SUCCOTASH
Make and share this Peppered Salmon With Grilled Corn Succotash recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Succotash: Bring 1 quart water to boil in medium saucepan on high heat. Add edamame; cook 6 to 8 minutes or until edamame are bright green and tender. Drain and rinse under cold water. Mix lemon juice, oil, vinegar, honey, ancho chile powder, sea salt and ground red pepper in small bowl until well blended.
- Remove husks and silk strands from corn. Brush some of the vinaigrette over corn and bell pepper.
- Grill corn over medium heat 10 to 12 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper 2 to 4 minutes or until tender, turning occasionally. Cut corn kernels off cobs. Cut bell pepper into 1/2-inch pieces. Place edamame, grilled vegetables and green onions in large bowl. Add remaining vinaigrette; toss well to coat.
- For the Salmon: Mix Cajun seasoning and sugar in small bowl. Brush salmon lightly with oil. Rub generously with seasoning mixture (to taste). Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve salmon with Succotash.
Nutrition Facts : Calories 321, Fat 13.2, SaturatedFat 2, Cholesterol 52.3, Sodium 490.4, Carbohydrate 21.7, Fiber 3.9, Sugar 6.5, Protein 31
EDAMAME SUCCOTASH
A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.
Provided by justcallmetoni
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
- Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
- Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
- Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
- Serve.
Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3
More about "grilled corn and edamame succotash food"
GRILLED CORN SUCCOTASH WITH EDAMAME | LAST INGREDIENT
From lastingredient.com
Cuisine AmericanTotal Time 463103 hrs 39 minsCategory Side DishCalories 285 per serving
- Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
- In a large bowl, combine the corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.
EASY CORN AND EDAMAME SUCCOTASH - EAT SIMPLE FOOD
From eatsimplefood.com
Reviews 1Calories 96 per servingCategory Side Dish
SWEET CORN SUCCOTASH WITH EDAMAME - COOKING ON …
From highlandsranchfoodie.com
GRILLED CORN AND EDAMAME SUCCOTASH - PREVENTION
From prevention.com
Cuisine AmericanEstimated Reading Time 50 secsServings 1Total Time 35 mins
- Set 6 stripped ears of corn; 1 red bell pepper, stemmed, seeded, and halved; and 1/2 yellow onion, peeled, on a baking sheet.
- Drizzle with 2 tablespoons extra-virgin olive oil, season with sea salt and black pepper, and rub to coat.
- Transfer to grill and cook for 10 to 15 minutes, turning several times, until dark grill marks appear.
GRILLED CORN AND EDAMAME SUCCOTASH SALAD | RECIPESDEAL
From recipesdeal.com
EDAMAME AND GRILLED CORN SUCCOTASH - MYFITNESSPAL.COM
From myfitnesspal.com
WARM GRILLED CORN AND EDAMAME SUCCOTASH SALAD
From stltoday.com
EASY CORN AND EDAMAME SUCCOTASH RECIPE SIMPLE A RECIPES
From istimewa.dixiesewing.com
GRILLED SALMON WITH SWEET CORN AND EDAMAME SUCCOTASH
From edibledoor.ediblecommunities.com
GRILLED CORN SUCCOTASH - FORKS OVER KNIVES
From forksoverknives.com
GRILLED CORN AND EDAMAME SUCCOTASH SALAD | RECIPESTY
From recipesty.com
FOOD4THOUGHT: EDAMAME AND GRILLED CORN SUCCOTASH
From food4thought-food4living.blogspot.com
GRILLED CORN AND EDAMAME “SUCCOTASH” SALAD - A TRAVEL & LIFE
From galavante.com
WARM GRILLED CORN AND EDAMAME SUCCOTASH SALAD - THE …
From thedailymeal.com
GRILLED CORN AND EDAMAME SUCCOTASH SALAD - EASY COOK FIND
From easycookfind.com
GRILLED CORN AND EDAMAME SUCCOTASH SALAD RECIPE
From grillingexplained.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love