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.

Yield: Serves 6 (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 85
  • Fat: 3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.7g
  • Carbohydrate: 10.9g
  • Fiber: 2.3g
  • Cholesterol: 4.5mg
  • Iron: 1mg
  • Sodium: 234mg
  • Calcium: 19mg


  • 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. 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. 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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