Edamame & Roasted Corn Succotash

Ingredients

  • ½ cup fresh or frozen corn kernels

  • 1 cup water

  • ¾ cup shelled frozen edamame

  • 1 Tbsp. extra-virgin olive oil

  • ½ medium shallot, diced

  • ½ medium red bell pepper, diced

  • ¼ medium red onion, diced

  • 1 Tbsp. rice vinegar

  • 2 Tbsp. fresh lime juice

  • 2 Tbsp. chopped fresh cilantro

  • Himalayan salt (to taste; optional)

  • Herbal seasoning blend (to taste; optional)


Directions

  1. Preheat oven to 400° F.

  2. Arrange corn kernels in a single layer on a baking sheet. Bake for 10 minutes, or until they caramelize and begin to brown, but before they harden. Remove from oven and set aside.

  3. While corn roasts, bring water to a boil in a small saucepan over medium heat; Add edamame; cook for 5 to 7 minutes. Drain. Set aside.

  4. Heat oil in medium skillet over medium heat. Add shallot, bell pepper, and onion; cook, stirring frequently, for 10 minutes, or until soft.

  5. Add corn and edamame; cook, stirring frequently, for 5 minutes. Remove from heat. Add vinegar, lime juice, and cilantro, plus salt and seasoning blend (if desired). Mix well.


Nutrition

  • Calories: 369

  • Total Fat: 20 g

  • Saturated Fat: 3 g

  • Cholesterol: 0 mg

  • Sodium: 324 mg

  • Carbohydrate: 35 g

  • Fiber: 7 g

  • Sugar: 11 g

  • Protein: 14 g