Edamame Succotash

Based on the recipe from Cooking light , I made this edamame succotash for dinner at our friends and it was a hit. We enjoyed it with a delicious tri tip and steamed beets.

It was super simple and I only changed a few things. I also doubled the recipe to make enough for 5-10 people.


  • 2 tablespoon olive oil

  • 1 large yellow onion, chopped

  • 2 cups frozen shelled edamame, thawed

  • 2 ears of corn boiled and cut off the cob

  • 1 1/2 cups of grape tomatoes, halved

  • 1/4 cup of feta cheese

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 2 tablespoons white wine vinegar

  • salt and pepper to taste



1. Boil corn for about 15 mins and let cool,

2. while the corn is cooking, heat a large nonstick skillet over medium-high heat with oil and add onion for about 5 minutes

3. Add edamame and cook for about 2 minute then remove from heat. Transfer to a bowl; cool 10 minutes.

4. white its cooling cut the corn off the cob and then add the remaining ingredients to the bowl (tomatoes, feta, dill, parsley, vinegar, salt, and pepper.)


Taylor Merritt