HERBED CORN & EDAMAME SUCCOTASH

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Herbed Corn & Edamame Succotash image

I found this recipe last summer and made it for a dinner with company. Everyone loved it. It is definitely a keeper and will be made again and again. I hope you enjoy!

Provided by Jolayne Cooper

Categories     Vegetables

Time 40m

Number Of Ingredients 12

1 1/2 c frozen or fresh shelled edamame
1 Tbsp canola oil
1/2 c chopped red bell pepper
1/4 c chopped onion
2 clove garlic, minced
2 c fresh corn kernels (or frozen work if you don't have fresh)
3 Tbsp water
2 Tbsp rice vinegar
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil or 1 tsp. dried
1/2 tsp salt
freshly ground pepper to taste

Steps:

  • 1. Cook edamame in a large saucepan or lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
  • 2. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion and garlic; cook, stirring frequently until vegetables start to soften, about 2 minutes. Stir in corn, water and the edamame; cook, stirring frequently, about 5 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.

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