Best Tomato Edamame And Corn Sauté With Cumin And Cilantro Recipes

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EDAMAME SALAD RECIPE WITH CORN AND TOMATOES



Edamame Salad Recipe with Corn and Tomatoes image

Edamame salad with corn and tomatoes is my favorite salad recipe of ALL TIME. This delicious dish is a crowd-pleaser, enjoyed any time of the year.

Provided by Megan Porta

Categories     Salad

Number Of Ingredients 10

2 cups frozen corn kernels
14 oz frozen shelled edamame
1 pint cherry or grape tomatoes (halved)
1 bunch green onions (sliced)
1/4 cup cilantro (chopped)
3 cloves garlic (minced)
1/4 cup lime juice
1/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper (to taste)

Steps:

  • Bring a large saucepan filled half with water to a boil. Add corn and edamame and boil for 3 minutes. Drain and rinse with cold water. Pour corn and edamame into a large bowl and add tomatoes, green onions, cilantro, garlic, lime juice, olive oil, red wine vinegar, salt and pepper.
  • Mix well, cover and refrigerate until ready to serve. Tastes best when made the night before!

Nutrition Facts : Calories 142 kcal, Carbohydrate 15 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SUMMER CORN & EDAMAME SUCCOTASH SALAD



Summer Corn & Edamame Succotash Salad image

A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.

Provided by Kare for Kitchen Treaty

Categories     Salad

Time 16m

Number Of Ingredients 9

2 ears fresh sweet corn (husks and silk removed (or about 1 1/2 cups frozen corn kernels, thawed)
1 (10-ounce) bag frozen shelled edamame
1 pint 10 ounces (or about 1 1/4 cup) cherry tomatoes, halved
1/2 small red onion (diced)
5-6 medium basil leaves (chiffonaded)
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste

Steps:

  • Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
  • Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
  • Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

Nutrition Facts : ServingSize 1 cup, Calories 93 kcal, Sugar 4 g, Sodium 305 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 1 g, Protein 1 g

EDAMAME AND CORN SALAD



Edamame and Corn Salad image

A wonderful summer salad. Tastes especially good with fresh edamame.

Provided by Carla W

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

2 tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4 green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste

Steps:

  • Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
  • Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g

TOMATO, EDAMAME AND CORN SAUTé WITH CUMIN AND CILANTRO



Tomato, Edamame and Corn Sauté with Cumin and Cilantro image

Categories     Bean     Herb     Soy     Tomato     Vegetable     Side     Sauté     Vegetarian     Corn     Summer     Vegan     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 6 (side-dish) servings

Number Of Ingredients 9

1 tablespoon vegetable oil
3/4 cup finely chopped onion
1 3/4 teaspoons ground cumin
1 garlic clove, minced
1 14 1/2-ounce can diced tomatoes in juice
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
1 cup frozen corn kernels
1/2 cup canned vegetable broth
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

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