herbed corn & edamame succotash
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!
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serves
6, 3/4 cup each
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For herbed corn & edamame succotash
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1 1/2 cfrozen or fresh shelled edamame
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1 Tbspcanola oil
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1/2 cchopped red bell pepper
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1/4 cchopped onion
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2 clovegarlic, minced
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2 cfresh corn kernels (or frozen work if you don't have fresh)
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3 Tbspwater
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2 Tbsprice vinegar
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2 Tbspchopped fresh parsley
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2 Tbspchopped fresh basil or 1 tsp. dried
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1/2 tspsalt
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freshly ground pepper to taste
How To Make herbed corn & edamame succotash
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1Cook edamame in a large saucepan or lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
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2Heat 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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