Herbed Corn and Edamame Succotash Recipe

Herbed Corn and Edamame Succotash Recipe

  • 1 1/2 cups frozen or fresh shelled edamame (see Ingredient Note)
  • 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
  • 3 tablespoons dry white wine or water
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  1. Cook edamame in a large saucepan of lightly salted water until tender, about 4 minutes or according to package directions. Drain well.
  2. 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 the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.
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