Succotash

I made this Succotash for Thanksgiving because I realized that I did not have any corn on the menu. While it is not a recipe from Mom's recipe box, I did use onions from Mom's garden. And Mom took home all the leftovers because she loved it.

Succotash is so easy to make. And if you make it ahead, it re-heats easily. Traditionally, succotash is made with lima beans. I used edamame instead. Some succotash recipes might add other items to suit your tastes, such as chili peppers or paprika, which could be a welcome addition. Frozen corn and edamame work well for this recipe, just thaw them well before cooking.

Succotash 

• 2 Tbsp. butter
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup shelled edamame
• 2 cups corn kernels 
• 1/4 cup chopped chives or green onion

Heat butter in pan over medium heat. Saute onions for 5 minutes. Add red bell pepper; saute for 5 to 10 minutes. Add edamame and corn; cook until heated. Toss with chives or green onion. Enjoy!