Korean gochujang adds umami to this redo of a Southern classic sweet corn dish.
Sweet summer corn. There’s nothing like it. Fresh off the cob in a salad or grilled and slathered with butter, it’s the perfect summer bite. Too bad its season is ending; I love fresh corn.
But I hate lima beans. They are one of the few foods I outright reject. So, when Mom occasionally made traditional succotash during summer as a backyard cookout side dish, I’d always pick out the beans, which essentially left me with a cup of corn kernels.
For decades, succotash remained on my “no thank you” list until chef Edward Lee gave me the inspiration to remake this dish. And it’s so delicious! While chef Lee’s recipe included lima beans (plus black eyed peas), I swapped them for shelled edamame (soybeans that have been picked early). Finally, a version of succotash I could enjoy!
Succotash has a long history that dates to the 17th century. The earliest versions were prepared by Indigenous peoples of today’s New England area. Succotash, in Narragansett, can be translated to mean “broken corn kernels” and consists primarily of sweet corn with shell beans. Over the years, other ingredients were added, including onions, peppers, okra, even salted pork. During the Great Depression, home cooks sometimes cooked succotash as a casserole, adding a light pie crust on top in the form of a pot pie.
Chef Lee brings his Korean roots into classic Southern favorites at his two restaurants, Succotash Prime (Washington, D.C., and National Harbor, Maryland) and 610 Magnolia (Louisville, Kentucky), so it’s not a surprise his recipe for succotash would incorporate gochujang. If you don’t have this Korean red fermented chili paste in your cupboard, harissa (a red chili paste from northwest Africa) could be swapped out. In a pinch, cayenne or jalapeno could be used, too. However, I love that special umami the gochujang brings.
To make a Spicy Succotash with Edamame, which yields six servings, you’ll need these ingredients:
1 teaspoon olive oil
2 tablespoons butter
5 ears fresh corn (for 4 cups of kernels)
2 tablespoons milk (2-percent or whole)
2 tablespoons plain yogurt
2 teaspoons gochujang
1 garlic clove
6 ounces shelled edamame
¼ cup diced red peppers
Salt and pepper
2 tablespoons fresh parsley for garnish (optional)
This simple recipe can come together in less than 30 minutes (including prep). Here’s how to do it.
How to make Spicy Succotash with Edamame
In a large skillet, heat oil and butter together. Cut the kernels off the cobs. A good hack is to place the cob on top of a bundt and shave the corn into the pan.
When the butter starts to foam, add the corn and saute for about 3 minutes.
Transfer 1 cup of corn into a blender. Add garlic, gochujang, milk, and yogurt. Puree until the mixture resembles a smooth chowder (you want to see some of the corn’s integrity intact).
Add the edamame, red pepper, and pureed corn to the skillet and saute for 3 to 5 additional minutes. Season with salt and pepper.
Transfer to a serving bowl and garnish with fresh herbs.
How to store leftover succotash
Keep this succotash in an air-tight container inside your refrigerator for up to a week. Because it has milk and sour cream, I don’t recommend freezing it. Other succotash recipes that do not use dairy can be frozen.
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
