Edamame and corn succotash.


Succotash is a traditional North American side dish which combines corn with beans. This version of succotash has been tailored to support colorectal health by including plant-based foods high in protein, dietary fiber and bioactive compounds such as isoflavones. Included is edamame, the immature green soybean most commonly recognized as a popular appetizer. Edamame is a complete protein with half a cup providing nine grams of protein and four grams of dietary fiber. Additionally, it is high in soy isoflavones which have been correlated to reduce risk of colorectal cancer.

Smart Tip: Keep bags of frozen corn and edamame in your freezer so you can whip up this quick and healthy side any time. Frozen shelled edamame are the easiest to work with, however, shelling edamame is a fun project for little cooks in your kitchen!


  • 1 Tbs avocado oil
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced onion
  • 1 Tbs minced garlic
  • 2 cups frozen corn kernals
  • 1 1/2 cups frozen edamame soybeans, shelled
  • 3 Tbs white cooking wine
  • 2 Tbs lime juice
  • 2 Tbs chopped parsely
  • 2 Tbs chopped basil
  • salt & pepper to taste


  1. Heat oil in skillet over medium heat. Add bell pepper, onion and garlic. Stir frequently until vegetables start to soften.
  2. Stir in corn, wine and edamame. Cook an additional 3–4 minutes.
  3. Take skillet off heat. Stir in lime juice, herbs, salt and pepper.

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Published on March 6, 2024

Amber Phillips, MS, RD