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Edamame and Sweet Corn Succotash

Edamame and Sweet Corn Succotash

Edamame and Sweet Corn Succotash

Author
Dori Fritzinger

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 3 green onions, sliced, white and green parts separated
  • 1 cup corn kernels (2 ears corn)
  • 1 cup shelled frozen edamame
  • 1/2 cup chopped red or green sweet pepper (substitute sliced hot red pepper according to taste)
  • 1 cup steamed green beans
  • 1/8 teaspoon salt
  • Freshly ground black pepper to taste
  • 2 teaspoons unsalted butter – optional
  • 2 teaspoons finely chopped fresh basil (substitute marjoram or oregano)

Directions

  1. Heat olive oil in a large skillet over medium/medium-high heat. Add white part of green onion and cook until fragrant and starting to brown slightly, about 1 minute.
  2. Stir in corn, edamame, sweet pepper, salt, and black pepper and cook, stirring often, until the vegetables are crisp-tender, 4 to 5 minutes.
  3. Remove from heat – stir in butter (optional).
  4. Sprinkle top with remaining green part of green onions and fresh herbs.
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Dori Fritzinger

Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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