Herbed Corn And Edamame Succotash Recipes

HERBED CORN & EDAMAME SUCCOTASH

Steps:

• 1. Cook edamame in a large saucepan or 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, water and the edamame; cook, stirring frequently, about 5 minutes. Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.

GRILLED CORN AND EDAMAME SUCCOTASH SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
• Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
• Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
• Whisk 1 tablespoon olive oil and vinegar together in a bowl.
• Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.