Easy Corn Succotash Recipe With Sweet Summer Corn

This sweet Corn Succotash recipe is one that you will make time and time again. It’s adaptable, easy, and beyond delicious. With fresh corn, red bell pepper, and fresh tomatoes, this recipe is one of my favorite summer side dishes! 

Finished warm corn with edamame, cherry tomatoes, peppers, and onions. All diced fine.

I decided to give traditional succotash a modern spin. While succotash is traditionally a southern recipe, I added my own flair. For this recipe, I wanted to add heat. So, I used fresh diced poblano pepper. I don’t love the texture of lima beans, so instead, I used cooked, shelled edamame! My homemade succotash is a flavorful combination of vegetables and fresh garlic. It’s perfect for a weeknight dinner and features nothing but fresh ingredients that are all easy to find at the grocery store. Plus, it’s a great option for meal prep! Thanks to the fresh produce, my favorite part of this dish is all the vibrant colors. Trust me, this is the perfect summer side dish

A bowl of warm corn succotash with corn, edamame, cherry tomatoes, poblano pepper, red bell pepper, and onion.

Why You’ll Love This Recipe

  • Bursting with Freshness – This recipe highlights the best of seasonal produce, combining sweet corn, vibrant bell peppers, and juicy cherry tomatoes. It’s a fresh, colorful dish that celebrates the flavors of summer.
  • Quick and Easy – With simple ingredients and straightforward steps, you can whip up this delicious succotash in under 30 minutes. Perfect for busy weeknight meal or a last-minute side dish.
  • Nutritious and Versatile – Packed with fiber, vitamins, and plant-based protein from the edamame, this succotash is as nutritious as it is tasty. Serve it as a side, a light main dish, or even a topping for grilled meats and fish. 

Ingredients

Ingredients for corn succotash on a wooden serving. board on terracotta tile.

  • Olive oil is used to sauté the vegetables, giving them a rich, flavorful base.
  • Butter adds a creamy richness and helps to meld all the flavors together. For extra flavor, try using European-style butter which has a higher fat content.
  • Salt enhances the natural flavors of the vegetables. Use kosher or sea salt for better control and a cleaner taste.
  • Pepper adds a mild heat and depth to the dish. Freshly ground black pepper will give a more robust flavor compared to pre-ground pepper.
  • Poblano pepper adds a mild smokiness and a slight kick of heat. Look for firm, dark green poblanos with shiny skin for the best quality.
  • Red bell pepper provides sweetness and a vibrant color to the dish. Choose bell peppers that are heavy for their size with no wrinkles for maximum freshness. You could also use green or yellow peppers. 
  • Yellow onion adds a mild sweetness and depth of flavor.
  • Corn is the star of the dish, offering sweetness and a crisp texture. Use fresh ears of corn for the best flavor, but frozen corn can be a good substitute if fresh isn’t available.
  • Edamame adds a boost of plant-based protein. You can find shelled edamame in the frozen section for convenience.
  • Cherry tomatoes contribute a burst of juiciness and a slight tang. Look for firm, bright-colored tomatoes and store them at room temperature for the best flavor.

Substitutions

  • Yellow onion – Substitute with red onion for a slightly sharper taste or shallots for a milder, sweeter flavor.
  • Corn – If fresh sweet corn isn’t available, use frozen corn kernels. Canned corn can also work in a pinch.
  • Edamame – Replace with lima beans, green peas, or fava beans for a different texture and taste.
  • Fresh herbs – Add fresh basil, parsley, or cilantro at the end for a burst of freshness and color. Fresh oregano and fresh thyme would also be nice!
  • Cheese – Sprinkle crumbled feta or grated Parmesan on top for a creamy, salty kick.
  • Avocado – Add diced avocado for a creamy texture and additional nutrients.
  • Protein – For a heartier dish, add salty bacon, pancetta, or grilled chicken.

Step by Step Instructions

Olive oil, garlic, diced yellow onion, diced red bell pepper, and diced poblano pepper cooking.

Step 1: Heat the olive oil in a large skillet over medium heat. Add the crushed garlic, yellow onion, poblano pepper, and red bell pepper. Sauté until the vegetables are translucent, about 5-7 minutes.

Corn kernels, diced peppers, diced onion, and garlic in a pan being sautéed.

Step 2: Stir in the corn kernels, salt, and pepper. Cook until the corn turns a vibrant yellow, about 3-5 minutes.

Sauteed corn, diced peppers and onion and garlic in a pan with a wood spoon and two tablespoons of unmelted butter beign added.

Step 3: Add the butter to the skillet and stir until melted and well co

Corn succotash in a skillet being cooked.

Step 4: Add the edamame and sliced cherry tomatoes. Mix well and cook for an additional 2 minutes until everything is heated through.

Serve the succotash right away while it’s warm.

A skillet with corn succotash and a wooden spoon in it.

Tips and Notes

  • Prep Work is Key – Ensure all your ingredients are prepped and ready to go before you start cooking. This includes dicing the vegetables, shelling the edamame, and halving the cherry tomatoes. Having everything ready will make the cooking process smooth and efficient. Make sure you have a sharp knife for prep! 
  • Don’t Overcook the Corn – Corn kernels can quickly become mushy if overcooked. Cook them just until they turn a vibrant yellow, retaining a slight crunch for added texture.
  • Butter for Richness – Adding butter at the end of cooking lends richness and a silky texture to the succotash. Stir it in gently until fully melted and incorporated for the best flavor.

Serving Suggestions

  • Wine Pairing – A buttery and oaked Chardonnay pairs well with the creamy richness of the succotash and enhances the sweetness of the corn and peppers. Look for a bottle from California or Burgundy for a perfect match.
  • Grilled Chicken – Serve the succotash with grilled chicken breasts or thighs for a nice balanced meal. I love serving this with my seared chicken breasts in this recipe. 
  • Seared Fish – Pair the succotash with pan-seared salmon or trout for a light and flavorful dinner. You could also serve this with my lobster cakes.
  • Barbecue Ribs – The sweet and smoky flavors of barbecue ribs perfectly match the fresh and vibrant succotash. Make a batch of my John Daly Cocktail for the perfect meal!

Storage and Reheating Instructions

Storage

  • Refrigerate in an airtight container for up to 3-4 days.

Reheating

  • Stovetop – Heat in a skillet over medium heat, adding a splash of water if needed, for 5-7 minutes.
  • Microwave – Microwave in 30-second intervals, stirring in between, until heated through.

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

Easy Corn Succotash Recipe With Sweet Summer Corn

Allie Hagerty
Make this easy and delicious Corn Succotash recipe with fresh corn, bell pepper, poblano pepper, and edamame. Perfect for summer meals and meal prep!
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 205 kcal

Equipment

  • large skillet
  • cutting board
  • Knife
  • Wooden spoon or spatula

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 1 poblano pepper diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 6 ears of corn kernels cut off the cob
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1 cup shelled edamame
  • 1 cup cherry tomatoes halved

Instructions
 

  • Heat the olive oil in a large skillet over medium heat.
  • Add the diced yellow onion, poblano pepper, red bell pepper, and minced garlic. Sauté until the vegetables are translucent, about 5-7 minutes.
  • Stir in the corn kernels, salt, and pepper. Cook until the corn turns a vibrant yellow, about 3-5 minutes.
  • Add the butter to the skillet and stir until melted and well combined.
  • Add the shelled edamame and cherry tomatoes. Mix well and cook for an additional 2 minutes until everything is heated through.
  • Serve the succotash right away while it’s warm.

Notes

Prep Work is Key – Ensure all your ingredients are prepped and ready to go before you start cooking. This includes dicing the vegetables, shelling the edamame, and halving the cherry tomatoes. Having everything ready will make the cooking process smooth and efficient. Make sure you have a sharp knife for prep! 
Don’t Overcook the Corn – Corn kernels can quickly become mushy if overcooked. Cook them just until they turn a vibrant yellow, retaining a slight crunch for added texture.
Butter for Richness – Adding butter at the end of cooking lends richness and a silky texture to the succotash. Stir it in gently until fully melted and incorporated for the best flavor.

Nutrition

Calories: 205kcalCarbohydrates: 25gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 10mgSodium: 436mgPotassium: 519mgFiber: 4gSugar: 9gVitamin A: 1102IUVitamin C: 55mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!

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