This recipe comes from the August 2011 edition of PARENTS Magazine. I named it "Succotash Success" because my 4-year old loved it...she ate it right out of the skillet (like every good Mom, I blew on it to cool it off before she put it in her mouth). :-) My only complaint is how little it made. I chose to serve it over pasta to stretch the meal. I will double the recipe the next time I make it.
Edamame and Sweet Corn Succotash
2 tsp olive oil
3 green onions, sliced, white and green parts separated
1 cup corn kernels (2 ears corn)
1 cup shelled frozen edamame (or fresh soybeans, cooked and shelled)
1/2 cup chopped red bell pepper (I used a green one, because my red ones weren't ripe yet)
2 tsp finely chopped fresh oregano
Ground pepper, to taste
1/2 cup low-sodium vegetable broth
1/2 tsp cornstarch
2 tsp unsalted butter
Heat oil in a large skillet over medium-high heat. Add white part of green onion and cook until fragrant and starting to brown slightly, about 1 minute. Stir in corn, edamame, bell pepper, oregano, and ground pepper. Cook, stirring often, until the vegetables are crisp-tender, 4-5 minutes.
Stir together broth and cornstarch; add to corn mixture along with remaining green onions. Cook and stir until thickened, bubbly, and liquid almost evaporates, about 1 minute. Remove from heat and mix in the butter until melted.
Enjoy!
We served ours over a mix of penne and rotini pasta. Yum!
