Always use organic when possible.
Serves: 8


  • 3 tsp avocado oil
  • 1 medium red onion, peeled, chopped
  • 30 oz. frozen whole kernel corn, thawed
  • 2 cups frozen shelled edamame, thawed
  • 3/4 cups sweet red pepper
  • 3 Tbsp unsalted butter, softened (dairy-free option)
  • 1 1/2 tsp white miso paste
  • 4 green onions, thinly sliced
  • coarse ground pepper


  1. In a large skillet over medium-high heat, add the avocado oil.
  2. Add red onion and cook and stir. Onion should get slightly crisp but still tender. About 2-3 minutes.
  3. Add corn, edamame, and red pepper.
  4. Stir to combine.
  5. Cook until vegetables get tender. About 5-7 minutes.
  6. In a small mixing bowl, add butter and miso paste.
  7. Stir until well combined.
  8. Stir into pan until melted fully.
  9. Sprinkle with green onions and pepper to taste before serving.
Freezable Veggie Succotash