Edamame Succotash

Oxmoor House
5 servings (serving size: 1/2 cup)


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2 center-cut bacon slices
1 1/2 teaspoons butter
1 cup chopped sweet onion
1 cup fresh corn kernels (about 2 ears)
1 3/4 cups frozen shelled edamame (green soybeans), thawed
1 cup coarsely chopped plum tomatoes (about 2 medium)
1/3 cup coarsely chopped red bell pepper
2 tablespoons fat-free half-and-half
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon sugar
2 tablespoons torn fresh basil


1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.

2. Increase heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels and edamame; cook 6 minutes, stirring occasionally. Stir in tomato and next 5 ingredients. Cover and cook 2 minutes or until tender. Sprinkle with bacon and basil.


Young Chefs can:

Measure corn kernels and edamame

Tear basil leaves


Older Chefs can:

Help shuck corn

Sprinkle bacon and basil

Created date

August 2011

Nutritional Information

Calories 158
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 1.7 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 9.6 g
Carbohydrate 16.6 g
Fiber 4.8 g
Cholesterol 7 mg
Iron 2.3 mg
Sodium 181 mg
Calcium 47 mg