Succotash is a combination of corn and beans. It is an original American dish, passed down from the Native Americans who tended fields of corn and beans. It's usually made with lima beans. Here's my twist: edamame. Edamame are young green soybeans. They aren't as mealy as your average lima bean (not a big fan of lima beans) and now you can get shelled edamame in the frozen food section of most supermarkets. Which is wonderful because it takes a while to shell those edamame in the pods!
In the summer, the best corn is fresh corn. It's not hard to cut the kernels off a corn cob (below is a really short video on how it's done) but frozen corn kernels are a decent substitute when corn is out of season or you don't want to deal with corn on the cob.
Edamame Succotash Salad
(serves 6 as a side dish, costs $3.50)
1 ¼ cups shelled edamame (about ½ pound frozen)
corn kernels from 2 medium ears of corn, about 1 ¼ cups or use frozen corn
2 Tablespoons finely minced onion or scallions
1 Tablespoons cider vinegar
1 Tablespoon pickle relish
2 Tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
Thaw the edamame in the microwave. It's OK if it gets hot; it will soak up the dressing even better. Drain and place in a large bowl. Microwave the corn (either fresh or frozen) like you were thawing it. Again, it's OK if it gets a little hot. Drain the corn and add to the edamame. Add the minced onion. In a small bowl, mix together the vinegar, relish, oil, salt, and pepper. Pour over salad and toss well. Can be served warm or refrigerate so it has a chance to absorb the dressing. Season with more salt, if needed, when the salad is cold. Cold dishes need extra seasoning.