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Edamame succotash

Servings:
Serves 4-8 Servings
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Ingredients

  • 3 cup corn kernels, from 4 ears
  • 1 cup each spanish onion, peeled and diced small
  • 2/3 cup frozen peeled edamame
  • 2 tablespoon unsalted butter
  • 1 teaspoon chopped fresh thyme

Preparation

Baking Directions:

In a Teflon pan, sauté the onions in the butter until translucent, but do not color/caramelize.

Add the corn and continue to cook on high heat until the corn is almost tender.

Add the edamame and thyme, season to taste, and continue to cook for about three minutes until the edamame is hot.

Remove from heat and transfer to a sheet pan and quickly chill in a refrigerator.

Reheat when needed.