The Best Summer Succotash Recipe

blue dish with prepared colorful summer succotash

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4.50 from 8 votes

The Best Summer Succotash Recipe

Summer Succotash is an easy and delicious side dish perfect for a summer BBQ.

Prep Time15

Cook Time15

Course: Side Dish

Cuisine: American

Keyword: bbq, corn, succotash

Servings: cups

Calories: 188kcal

Author: Andrea Mut

Ingredients

2 tablespoon olive oil
1 cup white onion, diced
2 cloves garlic, minced
1 cup edamame beans, blanched or steamed
3 cups corn kernals, fresh or frozen
2-4 cups baby spinach
1 cup tomatoes, chopped
1 cup fresh parsley, chopped
½ cup fresh dill, chopped
2 tbsp butter
salt and pepper to taste

Instructions

Blanch or steam edamame beans until tender. About 5 minutes or until desired tenderness is reached. Set aside until ready to use.
In a large saute pan heat the olive oil over medium heat.
2 tablespoon olive oil
Add onion and garlic and cook, stirring, until onion is soft (6-8 minutes). Reduce heat if starting to brown.
1 cup white onion, diced, 2 cloves garlic, minced
Add edamame, corn, and spinach. Stir to combine. Continue cooking and stirring until spinach is wilted and corn is warmed through. About 2-3 minutes.
1 cup edamame beans, blanched or steamed, 3 cups corn kernals, fresh or frozen, 2-4 cups baby spinach
Add tomato and herbs. Cook for another 1-2 minutes until well mixed and warmed through.
1 cup tomatoes, chopped, 1 cup fresh parsley, chopped, ½ cup fresh dill, chopped
Add 2 tablespoon butter and stir until melted.
Serve warm.

Notes

Storage - Succotash will keep, covered, in the fridge for up to 5 days and frozen for up to 3 months.

Corn - Fresh corn from the cob is ideal but thawed frozen corn works wonderfully. I don't recommend canned corn for this recipe.

Nutrition Facts:

Please note that the nutritional information is only an estimate and has not been approved by a registered dietitian. I use an online nutrition facts calculator.

Nutrition