Herbed Corn & Edamame Succotash

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 votes

Comments:

2 Comments

Serves:

6, 3/4 cup each

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

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

How to Make Herbed Corn & Edamame Succotash

Step-by-Step

1Cook edamame in a large saucepan or lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
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.

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