Corn Edamame Succotash Recipe
Make Corn Edamame Succotash Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Herbs and Spices
Liquids
Method
Preparation
- 1
Prepare the vegetables
Start by washing all the vegetables. Dice the red bell pepper, zucchini, and onion into small, even pieces. Mince the garlic cloves. If using fresh corn, cut the kernels off the cob.
Cooking
- 2
Sauté the onion and garlic
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for an additional 1 minute, until fragrant.
- 3
Add the remaining vegetables
Stir in the diced red bell pepper and zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- 4
Incorporate corn and edamame
Add the fresh corn kernels and shelled edamame to the skillet. Stir well to combine and cook for another 5 minutes, allowing the corn to become tender.
- 5
Season and finish
Pour in the vegetable broth, then sprinkle in the fresh thyme, salt, and black pepper. Stir to combine and let simmer for an additional 3-4 minutes, allowing the flavors to meld and the broth to reduce slightly.