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!
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6 , 3/4 cup each
Ingredients
- 1 1/2 cups frozen or fresh shelled edamame
- 1 tablespoon canola oil
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 cups fresh corn kernels (or frozen work if you don't have fresh)
- 3 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil or 1 tsp. dried
- 1/2 teaspoon salt
- - freshly ground pepper to taste
How To Make herbed corn & edamame succotash
-
Step 1Cook edamame in a large saucepan or lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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