Ever since my trip to Moss Mountain Farm I’ve been dreaming about this edamame succotash that they served us at lunch. Y’all, it’s SO GOOD – I had never really had edamame without soy sauce or in some kind of Asian-inspired dish, but I absolutely loved it! Plus it pairs so well with the sweet corn and tomatoes, giving all of the ingredients a chance to shine. These beans are so delicious and I love the texture!
The other day I got a jar of fabulous pepper jelly from the Savory Pantry and Virginia Chutney, and I knew that I wanted to try it in my take on the edamame succotash. I love the way just a small amount of the jelly creates this rich-tasting and slightly spicy sauce that coats the veggies and still lets the other flavors come through. I’d say pair it with your favorite protein for a great meal, or just eat it straight out of the bowl!
SWEET AND SPICY EDAMAME CORN SUCCOTASH
- 1.5 cups shelled edamame
- 1 cup fresh corn kernels
- 1 cup cherry tomatoes
- 1 Tbsp olive oil
- salt and pepper to taste
- 2 Tbsp pepper jelly of choice
Heat a skillet over medium heat. Add the olive oil, the corn kernels, and the tomatoes and toss to combine. Allow to cook over medium heat for about 5 minutes, stirring occasionally. Add the shelled edamame and cook for another 5 minutes or so until the tomatoes are just about to burst. Remove from the heat, season with salt and pepper, and add the pepper jelly. Stir to combine and allow the jelly to melt into the dish. Serve warm or cold!