Succotash has a long history as a practical summer side, traditionally built around corn and beans. But swapping in edamame for the beans gives it a more substantial texture and a slightly nuttier flavor that holds up well on a hot day. It travels to a cookout without problem, tastes just as good at room temperature as it does warm. Takes all of twenty minutes to pull together from start to finish. That is a rare combination in spring and summer cooking, which is why this is quickly becoming a favorite of ours.
What makes this different from a simple vegetable sauté is the layering of technique: the bacon drippings stay in the pan after the bacon is removed, giving the onion, corn. Edamame a savory base that a plain butter sauté would not have. A dash of red wine vinegar at the end keeps everything bright. The plum tomatoes and bell peppers go in just long enough to soften slightly without losing their freshness. Torn basil and the reserved bacon get folded in off the heat so neither wilts or loses its character. Serve it alongside grilled chicken or fish, or pack it into a container for a make-ahead lunch that holds well for two days in the fridge.
How to Make Edamame Succotash
Render the Bacon and Build the Vegetable Base
Cook one slice of center-cut bacon in a nonstick skillet over medium heat until crisp, then remove and set aside, leaving the drippings in the pan. Increase to medium-high heat, melt in the butter, and sauté the sweet onion for 3 minutes before adding the corn for another 3 minutes, then the thawed edamame for a final 3 minutes. 
Add the Acid and Remaining Vegetables
Stir in the red wine vinegar, then add the salt, pepper, sugar, chopped plum tomatoes, and both bell peppers. Cook for about 30 seconds, stirring to combine. Remove the pan from heat and fold in the coarsely chopped bacon and torn basil.
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Edamame Succotash
- Total Time: 20 minutes
- Yield: Serves 4
Description
A vibrant and fresh summer salad featuring edamame, corn, and a hint of bacon, perfect for barbecues or as a refreshing side dish.
Ingredients
- 1 slice center-cut bacon
- 1 tbsp butter
- 2 cups chopped sweet onion
- 2 cups fresh corn kernels (or frozen)
- 1 (16 oz.) bag frozen, shelled edamame, thawed
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp sugar
- 3 plum tomatoes, coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 1/2 yellow bell pepper, coarsely chopped
- 3 tbsp torn basil (or dried basil)
Instructions
- Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon but keep drippings in pan. When bacon cools, coarsely chop and set aside.
- Increase heat to medium-high and melt butter. Add onion, sauteing for three minutes. Add corn and cook for an additional three minutes. Add thawed edamame and saute for three minutes.
- Stir in red wine vinegar. Add salt, pepper, sugar, tomatoes, and bell pepper, cooking for 30 seconds and stirring occasionally.
- Remove from heat. Mix in bacon and basil, tossing well. Can be eaten warm, at room temperature, or cold. Store in refrigerator if not eating immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6
- Sodium: 300
- Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
Frequently Asked Questions
Can I make this succotash without bacon?
Yes. Skip the bacon and use 1 tablespoon of olive oil or butter in place of the drippings. The dish will be fully vegetarian and still has plenty of flavor from the vinegar, basil, and sweet vegetables.
Is frozen edamame fine to use here?
Thawed frozen shelled edamame works well and is what the recipe calls for. Pat it dry before adding it to the pan so it sautés rather than steams.
Can I prepare this in advance for a barbecue?
Yes. Cook the succotash, let it cool, and refrigerate it up to a day ahead. Hold back the bacon and fresh basil and fold them in right before serving so they stay crisp and fresh.
