Herbed Corn & Edamame Succotash
(from otenma’s recipe box)
The succotash is wonderful as it is or topped with grilled shrimp, salmon or chicken.
Source: Eating Well
Prep time: 25 minutes
Cook time: 25 minutes
Serves 6 people
Categories: side dish
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, (from 4 ears)
- 3 tablespoons dry white wine, or water
- 2 tablespoons rice vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil, or 1 teaspoon dried
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Directions
-
Cook edamame in a large saucepan of 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, wine (or water) and the edamame; cook, stirring frequently, for 4 minutes.
-
Remove from heat.
-
Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.