Succotash Recipe
Photo: Oxmoor House
Succotash is generally made with lima beans, but edamame add protein to this colorful side. Shelled edamame are now commonly available year-round in the frozen food section of most supermarkets.


Serves 6 (serving size: 1/2 cup)
Total time: 20 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 85
Fat 3 g
Satfat 1.1 g
Monofat 0.8 g
Polyfat 0.7 g
Protein 4.7 g
Carbohydrate 10.9 g
Fiber 2.3 g
Cholesterol 4.5 mg
Iron 1 mg
Sodium 234 mg
Calcium 19 mg


1 applewood-smoked bacon slice
2 teaspoons butter
1/2 cup chopped onion
1 1/2 cups fresh corn kernels (about 3 ears)
3/4 cup frozen shelled edamame, thawed
1/3 cup unsalted chicken cooking stock
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup grape tomatoes, halved
2 tablespoons chopped fresh basil


1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Drain and crumble bacon.

2. Melt butter in bacon drippings. Add onion; cook 6 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper). Bring to a boil; reduce heat, and cook, uncovered, 4 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Stir in bacon, tomatoes, and basil.

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Oxmoor House

October 2013
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