- 1/2 cup fresh corn kernels
- 1 cup water
- 3/4 cup shelled edamame
- 1 Tbsp. olive oil
- 1/2 medium shallot, diced
- 1/2 medium red pepper, diced
- 1/4 medium red onion, diced
- 1 Tbsp rice vinegar
- 2 Tbsp fresh lime juice
- 2 Tbsp fresh cilantro, chopped
- Himalayan salt (to taste; optional)
- Herbal seasoning blend (to taste; optional)
- Preheat oven to 400 degrees F.
- Arrange corn in a single layer on the baking sheet
- Bake for 10 minutes, or until caramelized and beginning to brown, but before kernel harden.
- When corn bakes, bring water to boil in a small sauce pan over medium heat
- Add edamame; cook for 5 to 7 minutes.
- Remove corn from oven; cool.
- Drain Edamame. Set aside.
- Heat oil in medium skillet over medium heat.
- Add shallot, bell pepper and onion, cook, stirring frequently, for 10 minutes, or until soft
- Add corn and edamame; cook, stirring frequently for 5 minutes.
- Remove from heat. Add vinegar, lime juice, cilantro, salt if designed, and seasoning blend (if desired). Mix well.
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
