RECIPES: Chef Kendall Mitchell- Sweet corn succotash

(WXYZ) - Summertime is a great time to learn how to prepare healthy dishes for the family.  Enjoy these simple and quick recipes.

Recipe: Sweet Corn Succotash

Summary: Summer Succotash (Sweet Corn, Edamame and Tomato)

Recipe by Chef Kendall Mitchell


                2 Tbsp Olive Oil

                1 Tbsp Butter

                1 sm Onion, chopped (approx ½ cp)

                1 lrg clove Garlic, minced

                2 cp Sweet Corn (cut from 4 ears of corn)

                1 cp Edamame, thawed (5-7 oz frozen)

                1 cp Tomatoes, chopped (approx ½ lb)

                1 tsp Salt, to taste

                1 tsp Pepper, to taste

                2 Tbsp Cilantro, finely chopped  (optional)


1.       Heat olive oil in large skillet over medium heat.

2.       Add butter and onion to pan. Sauté until soft and translucent (approx 3 mins).

3.       Add garlic, stirring until garlic becomes fragrant (approx 1min).

4.       Add corn and edamame to the mix. Lower heat to medium and cook for 4-5 mins.

5.       Add tomatoes and continue to cook just until tomatoes are warmed through (approx 20-30 seconds). Season mix to taste with salt, pepper and herbs.

6.       Remove from heat and serve hot or room temperature for delicious side dish.

Yield: Serves 4-6

Variations: *Use any herb you like for this dish. * Try adding spices like Cumin or Coriander for a bit of earthiness. * Add the traditional lima bean or any green veg, like zucchini for the edamame. Enjoy!

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