Tofu and soy milk don't do it for you? There's another way to take advantage of the health benefits of soy -- edamame.

Edamame are young, green soybeans that are harvested at the peak of ripeness, just before they harden. When cooked, they have a nutty, almost buttery flavor and a firmer texture than most other prepared beans.

Soybeans are loaded with amino acids, healthy fats and other plant nutrients. They are also an excellent source of protein and are low in saturated fat. Look for shelled and unshelled edamame in the freezer case.

Edamame pods (the variety still in the shell) typically are boiled or steamed, then eaten as a snack. A sprinkle of sea salt can be added before the beans are popped directly from the pods into your mouth.

Cooked edamame can also be used in many of the same ways you use cooked beans -- soups, salads, stir-fries and dips.

Shelled edamame can be cooked until tender, then mashed with garlic, lemon juice and tahini to make a hummus-like dip.

To make a low-fat alternative to guacamole, puree cooked edamame with lime juice and garlic, then stir in chopped cilantro and minced jalapeno peppers.

Toss cooked edamame with blanched green beans (cool both first), chopped red onion, diced tomatoes, fresh herbs and a light vinaigrette to make a refreshing salad.

This recipe for grilled corn and edamame succotash is a twist on the Southern classic that's usually made with lima beans. Grilling the corn heightens the sweetness and adds a toasty dimension to its flavor, which is balanced by the bracing tartness of the sherry vinegar.

Serve as a summery side dish with grilled chicken, fish or pork.

Grilled corn and edamame succotash

Start to finish: 45 minutes

Servings: Six

4 ears corn, shucked and cleaned of silk

1-1/2 cups frozen, shelled edamame

1 tablespoon olive oil

1 small red bell pepper, cored and diced

1 small red onion, diced

1 medium shallot, diced

2 to 3 tablespoons sherry vinegar, or to taste

1/2 teaspoon kosher salt

Ground black pepper, to taste

2 tablespoons chopped fresh chives (optional)

Heat a gas grill to medium-high, or light a charcoal fire.

Wrap each ear of corn in foil. Grill for 15 minutes, rolling the corn occasionally so all sides are cooked. Carefully remove the corn from the foil, and set aside until cool enough to handle, about 10 minutes.

Using a serrated knife, remove the grilled corn kernels from the cobs. To do this, stand each ear on its wide end, then saw the knife down the length of the cob. Set aside.

Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the edamame, and cook until tender, about five minutes, or according to package directions. Drain, and set aside.

In a large nonstick skillet over medium, heat the oil. Add the bell pepper, onion and shallot. Saute until the vegetables begin to soften, about two to three minutes.

Stir in the grilled corn kernels and edamame. Saute for five minutes. Remove the skillet from the heat, then stir in the vinegar. Season with salt and pepper. Serve sprinkled with chives, if desired.

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