Go Back
+ servings
Print Recipe
No ratings yet

Modern Succotash: Corn, Edamame, Tomato, Avocado

A well-balanced salad of corn and beans can be eaten as a meal, or as a side dish.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Salad
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 4 cups grilled or microwaved corn 8 ears
  • 2 sweet red peppers
  • 2 cup edamame
  • 2 cup diced tomatoes
  • 2 avocados
  • 3 spring onions or 1 tablespoon red onion
  • 2 tablespoons olive oil
  • 1 lime
  • dash cayenne pepper


  • Cook corn, either by grilling or microwaving (see below).
  • Grilled Corn: Mix butter with lime zest, cayenne pepper and salt to taste. Spread lightly on corn (a little goes a long way) and grill directly on grill. You can wrap in tin foil if you want make in advance and reheat.
  • Grill, cool and slice off cob.
  • Dice onion.
  • Zest lime.
  • Squeeze juice of lime.
  • Cook frozen pre-shelled edamame or use lima beans according to package.
  • Mix corn, edamame, peppers, onion in bowl.
  • Toss with olive oil, lime zest, dash cayenne, chile salt. (see note).
  • Refrigerate overnight.
  • Add cubed avocado right before serving.
  • Season with salt and pepper.

Microwave Corn

  • Cover each corn with wet paper towel. Place in microwave 3 ears at a time.
  • Cook for four minutes. The corn will fall right out of the husk.
  • Once cooled shuck corn and cut corn into a bowl.


Regarding cooking corn, you could also cut it off the cob and do a quick stir fry to brown it a little. Let it cool and proceed with making the salad.