Zesty Edamame and Corn Succotash with Sesame-Ginger Vinaigrette
Delve into a vibrant medley with our Zesty Edamame and Corn Succotash. Combining tender frozen corn with protein-packed edamame, crisp red bell pepper, and sharp red onion, this dish bursts with color and flavor. Tossed in a savory-sweet sesame-ginger vinaigrette, it's both refreshing and nutritious. Perfect as a side dish or a light main course, this succotash packs a protein punch while remaining low in saturated fat. Ideal for summer gatherings or healthy meal prep, this dish showcases the versatility and flavors of soybeans, elevating your plate with a dynamic mix of textures and tastes!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Frozen whole kernel corn
12 ounces (Steamed)
Frozen edamame, shelled (soybeans)
12 ounces (Steamed)
Red bell pepper
1 medium (Chopped)
Red onion
1/2 cup (Chopped)
Green onions
4-5 (Thinly sliced)
Kosher salt
to taste
Olive oil
1/4 cup
Toasted sesame oil
1/2 teaspoon
Honey
2 tablespoons
Balsamic vinegar
1/4 cup
Sesame seeds
2 tablespoons
Fresh ginger
1-2 tablespoons (Grated)
Garlic clove
1-2 (Pressed)
Red pepper flakes
1/4 teaspoon
Instructions
1
Start by steaming the frozen corn and shelled edamame according to the package instructions until just tender. This usually takes about 3-5 minutes.
2
Once cooked, transfer the corn and edamame to a colander and rinse them under cool running water to stop the cooking process. Drain thoroughly to ensure there is no excess water.
3
In a large mixing bowl, combine the steamed corn, edamame, chopped red bell pepper, chopped red onion, and sliced green onions. Season with kosher salt to taste, tossing gently to mix.
4
In a separate smaller bowl, whisk together the olive oil, toasted sesame oil, honey, balsamic vinegar, grated fresh ginger, pressed garlic, red pepper flakes, and sesame seeds until well combined.
5
Pour the sesame-ginger vinaigrette over the vegetable mixture, tossing to coat everything evenly.
6
Cover the dish with plastic wrap or a lid and refrigerate for at least 2 hours, allowing the flavors to meld together beautifully.
7
Serve chilled, garnished with extra sesame seeds if desired, and enjoy this delightful succotash at your next meal or gathering!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Edamame and Corn Succotash?
It is a vibrant medley combining tender frozen corn, protein-packed edamame, red bell pepper, and red onion, all tossed in a savory-sweet sesame-ginger vinaigrette.
How do I prepare the frozen corn and edamame for this recipe?
Steam the frozen corn and shelled edamame according to package instructions for about 3-5 minutes until just tender, then rinse under cool water to stop the cooking process.
What is in the sesame-ginger vinaigrette?
The vinaigrette consists of olive oil, toasted sesame oil, honey, balsamic vinegar, grated fresh ginger, pressed garlic, red pepper flakes, and sesame seeds.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it contains no meat or animal byproducts aside from honey.
Can this succotash be made vegan?
Yes, to make it strictly vegan, simply substitute the honey with maple syrup or agave nectar.
How long should the dish be refrigerated before serving?
The recipe recommends refrigerating the succotash for at least 2 hours to allow the flavors to meld together beautifully.
Can I use fresh corn instead of frozen?
Yes, you can use fresh corn kernels; steam or blanch them until tender before mixing with the other ingredients.
What type of edamame should I buy?
You should use frozen shelled edamame (soybeans) for convenience and the best texture in this salad.
How do I ensure the vegetables stay crisp?
After steaming the corn and edamame, rinse them under cool running water and drain thoroughly to stop the cooking process and prevent mushiness.
Is this dish served warm or cold?
This dish is best served chilled as a refreshing salad or side dish.
Can I use ground ginger instead of fresh ginger?
While fresh ginger provides the best flavor, you can substitute 1/4 to 1/2 teaspoon of ground ginger if necessary, though the taste will be slightly different.
What can I serve with this succotash?
It works perfectly as a side for grilled proteins, a light main course, or a healthy addition to a summer gathering menu.
Is this recipe healthy?
Yes, it is protein-packed, low in saturated fat, and filled with fiber and vitamins from the fresh vegetables.
Can I make this dish ahead of time?
Absolutely, this dish is ideal for meal prep and actually tastes better after the flavors have time to sit in the refrigerator.
How many ingredients are in this recipe?
This recipe uses 14 ingredients, including the vegetables and the components of the dressing.
What kind of sesame oil should I use?
Toasted sesame oil is recommended because it has a much deeper, nuttier flavor compared to regular sesame oil.
Is the red pepper flakes amount spicy?
The recipe calls for 1/4 teaspoon, which provides a very mild kick. You can omit it or add more based on your preference.
Do I need to cook the red bell pepper?
No, the red bell pepper is added raw and chopped to provide a crisp texture to the succotash.
Can I substitute the red onion?
If you find red onion too sharp, you can soak the chopped pieces in cold water for 10 minutes before adding, or substitute with shallots for a milder flavor.
What is the role of balsamic vinegar in this Asian-inspired dressing?
Balsamic vinegar provides a rich, slightly sweet acidity that balances the sesame oil and honey.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I add other vegetables to this?
Yes, shredded carrots, chopped cucumbers, or snap peas would be excellent additions to this medley.
Is this recipe gluten-free?
The ingredients listed are naturally gluten-free, but always check your balsamic vinegar and toasted sesame oil labels to ensure no cross-contamination.
How much edamame and corn is required?
The recipe requires 12 ounces of frozen whole kernel corn and 12 ounces of shelled edamame.
What is the best way to press garlic for the dressing?
Use a garlic press to ensure the garlic is finely mashed, allowing it to emulsify better into the vinaigrette.
Should I toast the sesame seeds?
While not strictly required, toasting the sesame seeds in a dry pan for a few minutes enhances their nutty flavor.
What makes this 'succotash' different from traditional versions?
Traditional succotash usually features lima beans and corn; this version replaces lima beans with edamame and uses an Asian-inspired dressing.
Can I use olive oil instead of sesame oil?
The recipe uses both, but do not omit the toasted sesame oil as it provides the essential nutty flavor profile of the dish.
Is this a good dish for summer parties?
Yes, because it is served chilled and holds up well over several hours, it is perfect for picnics and outdoor gatherings.
What kind of salt should I use?
Kosher salt is recommended for its clean taste and texture when seasoning fresh vegetables.