Top | The Veggie-Lover's Sriracha Cookbook
Edamame Sriracha Succotash
(recipe, Randy Clemens)
To chill or not to chill: that is the question. While it’s true that succotash is delightful served warm, I’ve always enjoyed it served cold as a refreshing salad at summertime picnics. For me, it offers the brightest taste of the season, bursting with the crisp, sweet splendor of fresh, raw corn kernels.
- 2 Tbsp. toasted sesame oil or extra-virgin olive oil
- 1 red onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 cups fresh or frozen shelled edamame
- Salt and freshly ground black pepper
- 2 cups fresh (or freshly thawed) corn kernels
- 2 Roma tomatoes, diced
- ¼ cup Sriracha
- ¼ cup chopped fresh cilantro or parsley, plus more sprigs for garnish
- 2 Tbsp. apple-cider vinegar or freshly squeezed lime juice
- 1 Tbsp. Bragg Liquid Aminos or low-sodium soy sauce
- Heat 1 tablespoon of the oil in a cast-iron or nonstick skillet over medium heat. Add the onion and bell pepper and sauté until softened, 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Let cool to room temperature.
- In a medium saucepan, bring ½ inch of water to a simmer over medium heat. Add the edamame and season lightly with salt and pepper. Cover and cook until just tender and heated through, about 4 minutes.
- Drain well and let cool to room temperature. (If using frozen edamame, cook on the stove top according to the package directions; don’t microwave.) Transfer to a bowl.
- Add the onion mixture, corn, tomatoes, Sriracha, cilantro or parsley, vinegar or lime juice, liquid aminos or soy sauce, and remaining tablespoon of oil; mix well. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes.
- Taste just before serving and add more vinegar, lime juice, or Sriracha if desired. Serve garnished with cilantro sprigs.
Stored in the refrigerator, leftovers will keep for 3 days.
Reprinted with permission from The Veggie-Lover's Sriracha Cookbook, by Randy Clemens, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Leo Gong © 2013.