Edamame Corn Succotash

Grilled corn succotash with edamame in a bowl.

5 from 1 vote

Taking inspiration from classic corn succotash, this grilled corn version has a vibrant mix of halved ripe tomatoes, edamame instead of lima beans, and lots of scallions and chives.

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

12 ounces frozen shelled edamame
3 ears corn
1 teaspoon plus 2 tablespoons olive oil
1 lemon, halved
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pint grape tomatoes or cherry tomatoes, halved
2 scallions, thinly sliced
2 tablespoons minced chives

Instructions

Preheat a gas or charcoal grill on high heat.
While the grill is preheating, cook the edamame in a medium saucepan of boiling salted water for 3-4 minutes until cooked through. Drain and rinse with cold water in a colander.
Rub the corn with 1 teaspoon olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
Grill the lemon halves for 1-2 minutes, cut side down, until they have grill marks.
In a small bowl, whisk together 2 tablespoons olive oil, the juice from the grilled lemons, garlic, salt and pepper.
Combine the corn, edamame, tomatoes, scallions and chives in a large bowl. Pour in the lemon-olive oil mixture, stirring everything together.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days.

Nutrition