Spice up traditional succotash to feed a hungry potluck crowd. This recipe adds jalapeno cream cheese (plus an extra cup of cheese) to classic succotash to make it even yummier.




  • In a 5- to 6-qt. pot heat oil over medium-high heat. Add onion and garlic; cook and stir 5 minutes or until tender and beginning to brown. Stir in the corn and edamame. Cover and cook 15 minutes or until heated through, stirring occasionally.

  • Add the next 5 ingredients (through black pepper) to vegetables in pot. Uncover; cook and stir 5 minutes or until hot and bubbly. Remove from heat. Sprinkle with Chihuahua cheese. Cover and let stand 5 minutes or until cheese melts. If desired, top with cilantro and/or tomatoes.

* Tip

For a less spicy dish, use half of an 8-oz. tub cream cheese spread with jalapeño and 8 oz. plain cream cheese, softened, or cream cheese spread.

Nutrition Facts

234 calories, (6 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 32 mg cholesterol, 431 mg sodium, 24 g carbohydrates, 4 g fiber, 6 g sugar, 11 g protein.