About This Recipe:
Summer and fresh corn go hand in hand, so I wanted to create a fun side dish that incorporated corn. Traditional succotash is a cooked vegetable medley of corn, lima beans, tomatoes, and other ingredients depending on the variation, but I decided to make my own summer succotash twist. The main differences are that I swapped out lima beans for edamame, and I don’t cook everything together so it’s more of a chilled salad. I like to top this with shrimp, but of course you can leave it vegetarian!
Ingredients (4 servings)
-1 lb shrimp
-1 cup sweet cooked corn
-1 cup ready to eat edamame
-1 small red bell pepper, finely diced
-1/2 red onion, finely diced
-1/4 cup parsley, finely chopped
-1 lime, juiced
-2 tbls red wine vinegar
-Salt and pepper
Instructions (30 minutes)
1. In a skillet over medium high heat, pour in a tbl of olive oil and sear the shrimp for 2-3 minutes per side until fully cooked. Season with salt and pepper.
2. In a large bowl, combine all of the vegetables, lime juice, and vinegar. Toss with 2 tbls of olive oil and season with salt and pepper. Top with the shrimp and serve or chill in the refrigerator.