Edamame-Roasted Corn Succotash
Curtis Stone's and Adam Richman's Baked Mashed Potatoes with Bacon and Edamame-Roasted Corn Succotash. TODAY, November 23rd 2016.
Nathan R. Congleton / TODAY
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Rating:
3.9 (10 rated)
Servings:
6-8

The summer before I left for graduate school, I worked at the Greenmarket in Lower Manhattan's Union Square. It was amazing. I got paid in cash, they paid for my lunch and I was able to use fruit I did not own to barter for fresh vegetables from all around the state. This was also the year I began cooking seriously and studying culinary craft. The inspiration for this dish comes from my friend Lincoln Williams, who was at the time working at a restaurant called Alouette. I would often bring home the veggies I had gotten, and he would have some fun little bits he had gotten from work or at the fish market. Since I was dating his roommate at the time, we would create some kind of culinary mash-up together. The focus, however, was always the fresh veggies-especially roasted summer corn.

Ingredients

    • 4 ears corn
    • Kosher salt to taste
    • 2 cups frozen, shelled edamame
    • 4 tablespoons (1/2 stick) unsalted butter
    • 1 large white onion
    • 1/3 cup finely chopped chives

Preparation

Preheat the oven to 350°F.

Keep the outer most layer of husk and discard the inner most layer and silk. 

Run each ear under hot water. Microwave the corn on high for 5 to 6 minutes, until softened.Transfer the corn to a baking sheet and roast it in the oven for another 5 minutes, or until the corn is fully cooked. Cool, then slice the kernels off the cob.

In a medium saucepan, bring 2 inches of salted water to a boil.

Add the edamame and simmer until soft, approximately 5 minutes. Drain the edamame.

In a large skillet set over high heat, melt the butter. Add the onion and cook until softened, 3 to 4 minutes.

Add the edamame and corn; season with salt and cook for about 1 minute, stirring. Remove the pan from the heat and stir in the chives. Serve warm.

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