Remove husks from corn and use a sharp knife to slice off kernels by firmly holding cob vertically and slowly slicing corn kernels downward. Set aside.

In a skillet, heat sesame oil and minced garlic. Add in soy sauce and sugar.

Stir in corn kernels, edamame, chopped onions and sliced sausage. Evenly coat succotash in sauce. Continue stirring until corn becomes slightly charred.