Serves 10 people


For the Succotash

2 tablespoons butter
24 ounces shelled edamame
6-8 ears corn on the cob, grilled
2 red bell peppers, roasted and diced
1/4 cup water
Salt, to taste
Fresh ground black pepper, to taste
4 tablespoons butter, cold
1 tablespoon fresh chives, chopped

Special Equipment

Large bowl
Sauté pan


For the Succotash

Grill the corn and roast your red bell peppers. After the corn is grilled, shave it off the cob and reserve. Clean the roasted red bell pepper, dice and reserve. Thaw the frozen edamame and reserve.
In a sauté pan over high heat, add 2 tablespoons butter and the edamame. Cook for three minutes. Add the corn, red bell pepper, water and continue to cook until most of the water has evaporated. Add the cold butter and stir continuously until it is mostly melted then remove from heat and continue stirring until all the butter is melted. Season with salt and pepper. Keep warm until service.

To Serve

Serve the succotash warm with chopped chives as a garnish.

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