Herbed Corn & Edamame Succotash

Name: Herbed Corn & Edamame Succotash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6, 3/4 cup each
Cuisine: American
Ingredients: 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

By Jolayne Cooper
@jwcooper

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!

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

6, 3/4 cup each

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

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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

How to Make Herbed Corn & Edamame Succotash

Step-by-Step

Cook edamame in a large saucepan or lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
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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