Top | The Veggie-Lover's Sriracha Cookbook

Edamame Sriracha Succotash

(recipe, Randy Clemens)

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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.


  1. 2 Tbsp. toasted sesame oil or extra-virgin olive oil
  2. 1 red onion, diced
  3. 1 red bell pepper, diced
  4. 3 garlic cloves, minced
  5. 2 cups fresh or frozen shelled edamame
  6. Salt and freshly ground black pepper
  7. 2 cups fresh (or freshly thawed) corn kernels
  8. 2 Roma tomatoes, diced
  9. ¼ cup Sriracha
  10. ¼ cup chopped fresh cilantro or parsley, plus more sprigs for garnish
  11. 2 Tbsp. apple-cider vinegar or freshly squeezed lime juice
  12. 1 Tbsp. Bragg Liquid Aminos or low-sodium soy sauce


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.