Edamame

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Grilled Corn Succotash w/ Edamame

Classic succotash features lima beans, not something that Chef Eunice is a big fan of. So she has substituted delicious edamame beans which breathe new life into this classic side dish. Bookmark this recipe. We think once you try this quick, easy dish, you'll be coming back to it often.

About Eunice Feller

Bread & Chocolate is a small family bakery-café, committed to great food and great people. Eunice Feller, chef & owner, is a graduate of the Professional Chef Program at The Cambridge School of Culinary Arts. Graduating with honors, she was presented with the Young Professional Award from the prestigious L'Académie Brillat-Savarin for her "unparalleled dedication to the culinary arts and possessing the 'fire in the belly' to become one of tomorrow's culinary stars." Eunice holds a BFA from Otis Parsons College of Art & Design and an MFA from the Claremont Graduate University. Always seeking a creative outlet, her photographs adorn the café interior and her website. When not in the kitchen, she relaxes with her husband and two rescue dogs and daydreams about traveling to Abruzzi, Italy.

Recipe

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Ingredients

5 ears of corn
2 red bell peppers, seeded and chopped fine
10 oz can of black beans, drained and rinsed
1 lb shelled & cooked edamame
seasoned rice vinegar - to taste
olive oil
salt & pepper to taste

How-to

Heat your grill to medium-low. Drizzle corn with olive oil and sprinkle with salt and pepper. Place on grill for 6 minutes, rotating them halfway through, until corn is cooked and slightly charred. Take off grill and let cool.
Take corn kernels off the cob and toss in large bowl with other ingredients. Season with rice vinegar, salt and pepper to taste. Enjoy!