Edamame Corn Succotash


Edamame corn succotash was one of my favorites from the 21 Day Ultimate Reset and I still make it today. It’s pretty simple to make and is a great pot luck dish for parties. This recipe calls for shelled soy beans (yes, you don’t want to stand there and pop out each bean by hand) or lima beans. I love me some soy beans, so that’s what I use. If you use limas, let me know how you like it! Feel free to swap in your favorite vegetables (or add more)!


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Edamame Corn Succotash
Prep time
Cook time
Total time
Recipe type: side/main dish
Serves: 10
  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 medium red bell peppers, chopped
  • ½ tsp. sea salt (or Himalayan salt)
  • ½ tsp. ground black pepper
  • 2 cloves garlic, finely chopped
  • 2½ cups fresh (or frozen) corn kernels (about 4 ears of corn)
  • 2 cups shelled edamame (or lima beans)
  • 3 Tbsp. thinly sliced fresh basil
  1. Heat oil in large skillet over medium heat.
  2. Add onion and bell peppers. Season with salt and pepper; cook, stirring frequently, for 5 minutes, or until soft.
  3. Add garlic; cook, stirring frequently, for 1 minute, or until fragrant.
  4. Add corn and lima beans. Reduce heat to medium-low; gently boil, covered, stirring occasionally, for 15 minutes, or until corn and lima beans are tender.
  5. Add basil before serving.
Nutrition Information
Serving size: ½ cup Calories: 102 Fat: 2 Saturated fat: 0 Carbohydrates: 18 Sugar: 5 Sodium: 217 Fiber: 4 Protein: 4 Cholesterol: 0