Corn and Soybean Succotash

Corn and Soybean Succotash

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 6

Set your sights on this vegetable palette of color and tantalize your tastebuds with its crunch and flavor appeal. The delectable variety of fresh vegetables, herbs and a light dressing will make satisfying your daily vegetable quota easy to swallow.


  • 3 ears of very fresh yellow corn (2 1/2 cups thawed, if using frozen corn kernels)
  • 2 1/2 cups fresh soybeans, shelled (thawed, if frozen)
  • 1 cup finely chopped red onion
  • 1 jalapeno, finely chopped
  • 1 1/2 cups diced tomato (about 10 ounces)
  • 1, 6-ounce orange bell pepper, diced (about 1 cup)
  • 1/2 cup finely chopped fresh parsley
  • Dressing
  • 1 teaspoon Hungarian sweet paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • Pinch cayenne
  • Pinch salt
  • Black pepper to taste
  • 1 teaspoon sugar
  • Juice of a lemon (about 3 tablespoons)
  • 2 tablespoons white wine vinegar


  1. Remove the husks and threads from the ears of corn. Take a knife and cut the kernels off of the cob, placing kernels in a large bowl.
  2. Add soybeans, onion, jalapeno, tomato, bell pepper and herbs.
  3. Stir to combine.
  4. Dressing:
  5. In a small bowl, whisk together the paprika, cumin, coriander, cayenne, salt, pepper, lemon and vingar.
  6. Pour dressing over vegetable mixture and toss to evenly coat.
  7. Cover and refrigerate until ready to serve.
  8. Serve cool or at room temperature.


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