Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

edamame succotash

By the time corn season arrives in the North East, I can not wait to get my hands on it. I eat it often, and usually prefer it when it’s front and center in a dish, like in this one. It’s a really easy side dish that’s packed with a lot of fresh summer flavors all in one bowl. The addition of edamame, or Japanese soybeans, makes this dish full of vitamins and protein. Look for edamame in the frozen food section of the market.

1/3 cup frozen shelled edamame
1 ear fresh corn
1 tablespoon red wine vinegar
Juice from 1/2 lemon
Salt, to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon minced red onion
1 tablespoon minced fresh flat-leaf Italian parsley
1 teaspoon minced fresh thyme

1. Bring a large pot of water to boil and add edamame. Cook for 5 minutes until softened, and bright in color. Drain and transfer to bowl of ice water and allow to cool for 5-10 minutes. Drain and transfer to a medium bowl.
2. Meanwhile, in same large pot, add corn and enough water to cover corn by half. Bring to a boil and cook until kernels are bright yellow, about 10 minutes. Remove corn and set aside to cool. When cool enough to handle, remove kernels from corn. Stand corn on a cutting board and run a knife down each side of corn until kernels are removed. Add corn to edamame.
3. In a small bowl, combine red wine vinegar, lemon juice, salt and pepper. Whisk in olive oil. Pour dressing over edamame and corn. Add red onion, parsley and thyme and gently toss to combine. Serve at room temperature.

Serves 1.


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