As we head into summer I await the peak season for two of my favorite vegetables_ fresh corn on the cob and sweet red bell peppers. Luckily, my kids love them too. Whatever I buy never goes to waste.
Speaking of corn and peppers, growing up I ate a traditional version of succotash made with milk and the addition of lima beans. I liked it okay, but didn’t exactly love it. I thought it would be fun to give succotash another try by incorporating a little Asian twist. A touch of sesame oil, edamame and soy sauce…now we’re getting somewhere!
This dish holds up really well in the fridge for a few days, as well as on a picnic! With the warmer temps we’ve been having, the kids and I went to the park for a picnic recently. We took along this Asian Succotash, Mini Babybel Cheese, apples, and water to stay hydrated. It was such a fun and healthy picnic family snack time.
Asian Succotash is such an easy vegetarian side dish. It’s full of bright flavors and big flavors while using only 5 ingredients. And when I say it only takes minutes to make for a week night meal, I mean it — minutes. No sufferin’ with this succotash!
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- 1 cup frozen shelled edamame, defrosted
- 1/2 cup corn kernels, fresh or frozen, defrosted
- 1 red bell pepper, diced
- 1/2 teaspoon sesame oil
- 2 teaspoons low sodium soy sauce
- 1/2 teaspoon kosher salt
- Place all the ingredients in a bowl and stir to combine.
You can reduce the soy sauce and salt to taste!
How can I make succotash with less sodium?
Where can I find the packaged seaweed salad mix for the Sesame Seaweed Salad?
I am always looking for foods I can freeze then pop into the lunch box for daycare. Will this recipe freeze well?
The frozen corn and edamame are both fully cooked! So you only have to defrost 🙂
This looks great. You don’t have to cook and cool the frozen corn or the frozen edamame? Thanks.