Corn and Edamame Succotash with Hazelnuts

by Karin Calloway
This recipe proves you can take something commonplace, like the combination of corn and lima beans known as succotash, and make it burst with flavor.

A little bacon and red bell pepper are a good start in enhancing the flavor. Replacing the standard lima beans with edamame gives this version a unique texture. Chopped hazelnuts add crunch. And, a little lemon juice adds the perfect acidity to the dish.

This version of succotash is delicious as a side dish for salmon, either roasted or grilled, and is especially good served alongside the Herb-Stuffed Salmon Roulade recipe found on this site.

2 strips bacon or pancetta, coarsely chopped
1 red bell pepper, cored, seeded and chopped
1 small onion, chopped
2 cups fresh or frozen corn kernels
1 teaspoon minced garlic, about 1 large clove
1 16-ounce bag frozen blanched edamame, defrosted in warm water for 15 minutes and drained
1 cup chopped fresh parsley
1 cup roasted and salted hazelnuts, coarsely chopped
Juice of 1 lemon
1 pinch of red pepper flakes
Sea salt and freshly ground pepper

Sauté the bacon until crisp. Drain on paper towels. Sauté the red bell pepper and onion in the bacon fat until tender, about 5 minutes. Add the corn, garlic, edamame and hazelnuts and sauté until hot, about 3 minutes.

Add the parsley, lemon juice and season with the red pepper, salt and pepper. Stir in the bacon and serve.

Makes 8-10 servings.

Corn and Edamame Succotash with Hazelnuts

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