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Miso-Buttered Succotash

The miso paste used in this super simple dish gives depth and a hint of savoriness to canned or fresh vegetables. To brighten the flavor profile even more, you could add a splash of your favorite white wine. —William Milton III, Clemson, South Carolina
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 teaspoons canola oil
  • 1 small red onion, chopped
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 1-1/2 cups frozen shelled edamame, thawed
  • 1/2 medium sweet red pepper, chopped (about 1/2 cup)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon white miso paste
  • 3 green onions, thinly sliced
  • Coarsely ground pepper

Directions

  • In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer.
  • In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.

Test Kitchen tips
  • White miso paste has a subtle, salty flavor. You can increase the amount of miso in this recipe for more flavor.
  • Leftover miso paste is especially delicious in soups!
  • Try mixing a bit of leftover miso paste into cold spreads—mix it with mayonnaise, cream cheese or sour cream, for example—to boost flavor. It can give salad dressings and marinades a lift, too.
  • Nutrition Facts
    3/4 cup: 193 calories, 9g fat (3g saturated fat), 10mg cholesterol, 464mg sodium, 20g carbohydrate (11g sugars, 6g fiber), 8g protein.

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    Reviews

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    Average Rating:
    • Meg
      Oct 6, 2020

      Despite doubling the miso, I found this boring. It was a nice combination of buttered vegetables. I don't need a recipe for that.

    • annrms
      Jan 19, 2019

      This vegetable dish is delicious and very appealing to the eye with the mix of colors! This is the first time I used white miso paste. The description of this recipe is right on...the succotash gets an additional layer of umami flavor with the miso. I used thawed frozen corn instead of the canned corn. After tasting, I decided to add a touch more miso as suggested in the notes. Love the "crunch" the raw scallions add to the dish and there is a nice "zip" from the coarsely ground pepper. It's a keeper folks.