Summer Succotash

I must admit it really is too hot to cook; nonetheless, we still need our nourishment. This simple recipe is fast, light and easy but still abundant in sustenance and fresh flavor.


1 tablespoon olive oil

3 ears of corn shaved off the cob

3 medium carrots cut in half moons

2 shallots cut in rings

2 cups shelled edemame


½ cup olive oil

1 medium orange squeezed, approximately ¼ cup of juice

1 tablespoon Dijon mustard

Salt and pepper to taste

In a medium pan, heat one tablespoon of olive oil and sauté shallots until fragrant and translucent. Add carrots and cook for about 5 minutes, add corn and edemame and sauté for 3 more minutes.  In a separate bowl, whisk marinade ingredients until well combined.  Pour over the succotash and mix in well.  Serve and enjoy!

Related Posts

Sites We Love

Functional Nutrition Webinar

How To Eat Right For Your Brain

with Dr. Mark Hyman,
 11-time NY Times Best-selling Author & Director of the Cleveland Clinic Center for Functional Medicine

Relieve symptoms of depression, anxiety and brain fog in mbg’s
 FREE Functional Nutrition Webinar with Dr. Mark Hyman.

Get Free Access Now Loading next article...

Your article and new folder have been saved!