Recipe Library
Herbed Corn & Edamame Succotash
Sweet corn and tender edamame mingle with red pepper and onion, their natural sweetness lifted by a bright splash of wine and rice vinegar. Fresh parsley and basil add a fragrant, garden-fresh finish that makes each bite lively and satisfying.
- Total
- 22 min
- Prep
- 12 min
- Cook
- 10 min
- Serves
- 6
Nutrition per Serving
- Calories
- 111
- Protein
- 5g
- Carbs
- 14g
- Fat
- 4g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 205mg
Ingredients
- 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 corn kernels
- 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
Instructions
- 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 the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.