Soybean Succotash

featuring AppHarvest Vine-Ripened Tomatoes

Prep: 15 mins Total: 25 mins Serves: 6-8
Chef Jonathan Lundy

Lexington, Kentucky

Jonathan Lundy is a James Beard Award Semi-Finalist chef and Kentucky native. His love for authentic, scratch cooking is rooted in local, fresh ingredients.

Corto Lima

“This one is such a classic Kentucky dish for me. It’s taken from the pages of my James Beard award-winning cookbook, Jonathan’s Bluegrass Table (2010).

I use AppHarvest’s produce to continually reinvent seasonal dishes that deliver a creative twist on the classics. It seems crazy to have fresh tomatoes in the winter, but AppHarvest gives me an opportunity to use local, fresh tomatoes year-round at my restaurants, Corto Lima and ItalX.”


  • 1 cup frozen shelled soybeans (edamame)
  • 1 cup fresh corn from the cob
  • 1 cup vine-ripened tomatoes
  • 1/2 cup caramelized onions
  • 1 tbsp butter
  • 1 tbsp salt
  • 1/2 tbsp freshly ground pepper
  • Fresh parsley for garnish
  • Fresh ground pepper, as needed


Step 1

Toast the outside of tomatoes with a brûlée torch to get a light char on the outside. If that is not available, use tongs to toast and char tomatoes over an open flame on a gas stove, or skip completely.

Step 2

Place all ingredients in a small sauté pan and heat throughout on medium heat. Garnish with fresh parsley and serve.