Servings
4Prep
10 minCook
10 minIngredients
| corn | about 1 cup | |
| tomatoes | about a cup | |
| edamame | about a cup | |
| diced red onion | 1 small | |
| chili powder | 1 1/2 tablespoons | |
| salt and pepper to taste | ||
| butter or olive oil (optional) | 1/2 tablespoon |
A succotash needs to have corn, beans, and tomatoes. I made this dish quick and easy by using cherry tomatoes, edamame, and fresh corn cut from the cob. It’s perfect for summer because it features fresh produce and can be made on the stove top or grill.
- Prep your veggies.
- Place all of your ingredients into a foil packet or a non-stick pan.
- Cook over medium heat until the veggies have reached your desired temperature stirring every few minutes for about 10 minutes.
- Serve
Tips:
*I really like to use halved cherry or grape tomatoes for this, but any will do.
*If you can’t find fresh edamame, just use frozen. It works just fine. Sometimes you will only be able to find it in the pod. Just thaw it in the microwave for a minute and then pop the beans out of the pods.
*If you are not a fan of edamame any green bean will work.
*If you don’t want to cut your corn from the cob, you could use frozen too. I won’t tell.
*Not tomato season? Just use a can of diced. It will be a little more saucy, but still good.
*You do not have to use fat in this if you’re going to cook it on the grill in a foil or in a non-stick pan.
*I am a huge fan of Penzeys Spices. I think their chili powder beats all the rest!
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