Here’s a new take on a classic American side dish! A colorful mix of tender edamame and sweet corn in a savory, nutty sauce!
Traditional succotash has Native American origins. Beginning in New England in the 17th century as dish comprised of boiled corn and lima beans, succotash has sense travelled across the country, taking on regional flavors.
This recipe is certainly a departure from original succotash, but it’s a fun and delicious one for sure! Miso paste and toasted sesame oil give the dish umami flavor and a rich, buttery mouthfeel. Sweet mirin and spicy ginger give the sauce a lift and balances out all the savory notes.
Here’s what you need:
This is a good time to use up some bags of frozen produce hanging out in your freezer. Or at least it was for me! I used frozen edamame and corn for this recipe. Let them thaw out completely before cooking. If you prefer, you could use fresh corn, but it would need to be par-cooked before adding it to the dish. If I were using fresh corn, I would roast it whole 10 minutes, let it cool, then remove the kernels.
Make the sauce and set it aside.
Most of the ingredients for the sauce can be found at any grocery store, but you may have trouble with the miso paste. It can be easily found at any Asian market, or ordered online.
Whisk together the miso paste, soy sauce, mirin, sesame oil and water. Grate the garlic and ginger finely with a microplane and add them to the sauce. Set it to the side while you prep your vegetables.
Make the succotash.
Melt 2 tablespoons of butter in a large sauté pan. Add the diced onion and bell pepper. Sprinkle them with a pinch of salt and sauté until they become tender and the onions are translucent.
Add the edamame and corn kernels. Sauté for a few minutes just to heat them through since they are already cooked.
Add the sauce and the scallions.
Stir the sauce into the succotash and sauté for just 1 to 2 minutes more, then immediately remove from the heat. The soy and miso are quite salty, so you don’t want to reduce them too much or your succotash will be too salty.
Remove from heat and serve immediately sprinkled with a generous amount of sesame seeds!
This side dish goes perfectly with my Ginger Beer Braised Pork Carnitas and Korean Barbecue Glazed Salmon!
Other recipes to try:
Edamame-Miso Succotash
Ingredients
- 2 tbsp butter
- 1/4 yellow onion small diced
- 1 red bell pepper small diced
- salt
- 2 cups frozen corn kernels thawed
- 2 cups frozen shelled edamame thawed
- 4 scallions sliced
- sesame seeds for garnish
For the Sauce
- 2 tsp fresh ginger grated
- 2 cloves garlic grated
- 2 tbsp miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp water
Instructions
- Whisk together the ginger, garlic, miso, soy sauce, mirin, sesame oil and water and set aside.In a large pan, sauté the diced onion and pepper with a pinch of salt for 4 minutes on medium heat, until tender and the onions are translucent.Add the thawed corn and edamame and sauté for another 3 to 4 minutes, until they are cooked through.Add the sauce and sliced scallions to the pan and sauté for 1 to 2 minutes more. Remove from the heat and serve topped with sesame seeds.