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Edamame and Roasted Corn Succotash

By September 5, 2017September 8th, 2017Dinner, Lunch, Recipes, Vegetarian
Edamame and Roasted Corn Succotash
Serves 1
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  1. 1/2 cup fresh corn kernels
  2. 1 cup water
  3. 3/4 cup shelled edamame
  4. 1 Tbsp. olive oil
  5. 1/2 medium shallot, diced
  6. 1/2 medium red pepper, diced
  7. 1/4 medium red onion, diced
  8. 1 Tbsp rice vinegar
  9. 2 Tbsp fresh lime juice
  10. 2 Tbsp fresh cilantro, chopped
  11. Himalayan salt (to taste; optional)
  12. Herbal seasoning blend (to taste; optional)
  1. Preheat oven to 400 degrees F.
  2. Arrange corn in a single layer on the baking sheet
  3. Bake for 10 minutes, or until caramelized and beginning to brown, but before kernel harden.
  4. When corn bakes, bring water to boil in a small sauce pan over medium heat
  5. Add edamame; cook for 5 to 7 minutes.
  6. Remove corn from oven; cool.
  7. Drain Edamame. Set aside.
  8. Heat oil in medium skillet over medium heat.
  9. Add shallot, bell pepper and onion, cook, stirring frequently, for 10 minutes, or until soft
  10. Add corn and edamame; cook, stirring frequently for 5 minutes.
  11. Remove from heat. Add vinegar, lime juice, cilantro, salt if designed, and seasoning blend (if desired). Mix well.
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