Best 3 Asian Corn Succotash Recipes

Immerse yourself in a delightful culinary journey with Asian corn succotash, a vibrant and flavorful dish that harmoniously blends the essence of Asian cuisine with the classic American succotash. Embark on a tantalizing adventure as you explore a treasure trove of recipes, each offering a unique twist on this beloved dish. From the traditional to the innovative, these recipes cater to diverse palates, ensuring an unforgettable gastronomic experience. Prepare to be captivated by the aromatic blend of spices, the crispiness of fresh vegetables, and the irresistible sweetness of corn. Whether you prefer a vegetarian delight or a protein-packed feast, this collection has it all. Unleash your inner chef and embark on a culinary adventure that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

STIR-FRIED SUCCOTASH WITH EDAMAME

Stir-fried Succotash With Edamame image

While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 10m

Yield Serves six

Number Of Ingredients 11

Ingredients

1 tablespoon peanut or canola oil
2 garlic cloves, crushed or sliced
1 tablespoon minced ginger
1 to 2 teaspoons minced jalapeño (to taste)
1 large red bell pepper, cut in small dice
Kernels from 2 medium ears of corn
2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)
1 cup edamame, thawed if frozen
Salt to taste
1/4 teaspoon sugar
1/2 cup chopped cilantro

Steps:

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams

CORN SUCCOTASH

Corn Succotash image

Fresh corn succotash with zucchini, red onion, a medley of tomatoes, and corn is a bright, beautiful and bold corn succotash side dish that rivals Cheesecake Factory's version! Fresh, light, and totally delicious. Plus, this dish is easily made in under 20 minutes from prep to plate.

Provided by Trisha Haas - Salty Side Dish

Categories Side Dishes

Time 16m

Number Of Ingredients 12

Ingredients

3 cups corn (canned (drained super well), or corn off the cob that has already been grilled and removed from cob, frozen is fine too)
1 zucchini (- sliced down to bite sized pieces)
1 red bell pepper (- bite sized pieces)
1 yellow bell pepper (- bite sized pieces)
1 pint cherry tomatoes (wild tomatoes for color, - cut in half)
1/2 red onion (medium sized, diced )
1/2 tsp paprika
3 tablespoons of butter
salt
pepper
1 bunch cilantro
1/2 block of crumbled feta cheese (around 3 oz.)

Steps:

Before getting started, prep all vegetables.
Cut cherry tomatoes in half length wise.
Cut red pepper, yellow pepper, and zucchini into small bite sized pieces that cook fast.
Dice red onion into small pieces.
Melt down 2 tablespoons butter into a large skillet on medium-high heat.
Add in cut up bell peppers, red onion, 3 cups of cooked corn, and zucchini.
Season well with salt and pepper (its best to be generous). Give pan a stir.
Take 1 tablespoon of butter, cut into 3 pieces, and place on top of vegetables to melt in pan.
Sauté for approximately 5-6 minutes, letting vegetables sizzle in the butter.
Once warm and crisp tender, turn off heat.
Fold in sliced tomatoes, 1/2 tsp paprika and combine well.
Top with fresh cilantro (chopped) and a squeeze of lime. Stir again.
Sprinkle 3 oz. of Feta Cheese around pan and serve immediately while warm.

Nutrition Facts : ServingSize 1 g, Calories 168 kcal, Carbohydrate 23 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 192 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g

SWEET CORN SUCCOTASH

Sweet Corn Succotash image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 pound scallops
4 ears corn, kernels cut from the cob
2 tablespoons grapeseed oil
1/4 cup sliced shallots
1 cup chanterelle mushrooms
1 cup blanched and peeled fava beans
1 cup diced, roasted carrots
1 cup grilled sweet corn kernels
2 1/2 cups sliced fresh chervil
Salt and pepper

Steps:

In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.

Tips:

For the freshest corn, choose ears with husks that are tightly wrapped and free of blemishes. The silks should be golden brown and slightly sticky.
If you don't have fresh corn, you can use frozen corn kernels. Just be sure to thaw them before using.
You can use any type of bell pepper you like in this recipe. Red, yellow, and orange bell peppers all add different colors and flavors.
If you don't have fresh ginger, you can use ground ginger. Just be sure to use half the amount, as ground ginger is more concentrated.
Sriracha sauce is a great way to add a little heat to this dish. If you don't like spicy food, you can omit it or use a milder sauce.
Serve this succotash as a side dish or as a main course. It's also great for potlucks and picnics.

Conclusion:

This Asian corn succotash is a delicious and easy-to-make dish that is perfect for summer. It's packed with fresh vegetables and has a wonderful sweet and savory flavor. Whether you serve it as a side dish or as a main course, this succotash is sure to be a hit.