Your New “Go To” Side Dish

By: Shauna Lindzon  

Have you ever made a recipe that just goes with everything? My go to side dish that brightensup any meal is this edamame succotash. I like to make it in the summer months when corn, peppers, tomatoes, and fresh herbs are in season. It is the perfect accompaniment to any grilled fish, seafood, meat, chicken, or tofu. It can also be served as a vegetable main course.

Succotash has a native American origin and is typically made up of corn, lima beans, and other vegetables. I like to use edamame as my bean of choice. It is super healthy for you, is full of protein and tastes great.

Grilling the corn in this recipe gives it a nutty and sweet flavour. It’s my method of cooking corn throughout the barbecue season. If fresh corn isn’t available, feel free to use frozen corn kernels charred in a pan on the stove.  Before you grill it, you need not rub it with oil, as corn has natural oils in the fibrous kernels.

I like to use a variety of fresh herbs in this dish. You can switch up the herbs according to what you are growing in your garden. Any fresh herb will match well with the lime juice and zest. I hope that you make this and enjoy the colour, texture, and taste. Happy grilling!


Makes – 4-6 servings


4-5 corn on the cob, cleaned (or 4-5 cups frozen corn)

1/2 cup red onion, finely diced

1 orange bell pepper, chopped

2 cups cherry tomatoes, halved

2 cups shelled frozen edamame (run cold water over it in a strainer, or boil for 2-3 minutes)

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh basil

1/4 cup chopped fresh mint

1 Tbsp lime zest

1/4 cup lime juice and more to taste

1/2 tsp Kosher salt and more to taste

1/4 tsp freshly ground black pepper and more to taste



  1. Grill corn for 12-15 minutes on a preheated grill. Turn every few minutes or until corn is charred. Remove from the grill and cool completely. Slice off the kernels with a sharp knife and add to a large serving bowl. If using frozen corn, add directly into a heated pan and sauté until starting to char (about 5-8 minutes).
  2. To the serving bowl, add the onion, bell pepper, cherry tomatoes, edamame, cilantro, basil, mint, lime zest and juice. Season with salt and pepper and adjust seasoning to taste.
  3. Enjoy at room temperature or slightly chilled!


Shauna Lindzon runs practical cooking demonstrations that combine scientific knowledge with culinary education. Her demonstrations are unique, informative, delicious and a lot of fun.  You can find a list of her nutrition classes and recipes at