Serves: 4 - Time:


Succotash is believed to be derived from the Native American Indian word for broken corn kernels. There are recipes that include more ingredients but I like to keep it fairly simple. Broad beans are the usual accompaniment to the corn but I love edamame (soy) beans which have the added advantage of coming ready peeled, so no fiddling around. I serve succotash with spiced salmon fillets or char-grilled chicken breasts.


  • 4 ears corn on the cob
  • 1 tablespoon sunflower oil
  • 1 leek, washed and sliced into 3mm thick rounds
  • 1 yellow pepper, deseeded and diced
  • 1 red chilli, deseeded and finely chopped
  • 180g edamame beans
  • 150ml vegetable stock
  • 1 tablespoon lemon juice
  • 150ml double cream
  • Small handful basil leaves, roughly torn


  1. Hold the corn cob upright on a chopping board and cut down the sides to remove the kernels. Discard the cobs.
  2. Heat the oil in a saucepan and add the leek. Sauté over a low heat for 5 minutes, stirring often. Add the corn kernels and pepper and sauté for a further 12-15 minutes, stirring to prevent the vegetables from catching. Stir in the chilli, edamame beans, stock and lemon juice and simmer for 10 minutes.
  3. Stir in the cream and taste and season with salt and ground black pepper. Simmer for 3-4 minutes. Stir in the basil just before serving.