Best Sauteed Corn And Edamame Recipes

Sauteed Corn and Edamame image

Provided by Martha Stewart

Number Of Ingredients 7

3 tablespoons olive oil, divided
1 large shallot, halved lengthwise and thinly sliced crosswise (1/3 cup)
16 ounces frozen edamame
10 ounces frozen corn
1 teaspoon coarse salt
1/8 teaspoon ground black pepper
2 tablespoons thinly sliced fresh basil

Steps:

Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
Remove from heat; stir in basil and remaining tablespoon oil and serve.

SAUTÉED CHICKEN WITH CORN AND EDAMAME image

Categories Chicken

Yield 4 Servings

Number Of Ingredients 8

4 ounces sliced bacon
1 tablespoon olive oil
4 6-ounce boneless, skinless chicken breasts
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large red onion, thinly sliced
2 cups frozen shelled edamame, thawed
1 1/2 cups corn kernels, fresh (from 2 ears) or frozen

Steps:

Heat oven to 400° F. In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until golden brown, about 3 minutes per side. Transfer to a baking dish and roast until cooked through, about 20 minutes. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper. Spoon onto individual plates and serve with the chicken. Shortcut: Omit the bacon to save time and cut fat.