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Fresh Corn and Edamame Succotash
Servings:
Serves 4 as an appetizerPrep Time:
30 minutesCook Time:
35 minutes
Ingredients
This updated version of a traditional summer favorite is great with a simple roast chicken or barbecued pork chops, or as a bed for grilled fish. Recipe may be halved.
1 Tbsp. unsalted butter
1/2 cup minced shallots or sweet onion
2 cups fresh corn kernels (cut from 3 to 4 ears)
1 cup frozen shelled edamame, thawed
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup heavy cream
2 Tbsp. minced fresh chives
1 tsp. minced fresh thyme or 1/2 tsp. dried
Directions
1. In a large saute pan, melt butter over medium-low heat. Add shallot or onion, and saute until tender, about 2 to 3 minutes. Add garlic and sauti 1 minute more.
2. Add corn, raise heat to medium, and sauti 5 minutes, or until crisp-tender. Add edamame, season with salt and pepper, and cook 2 minutes to heat through. Stir in cream, and let simmer 3 minutes.
3. Stir in chives and thyme. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, July - August 2009
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 210 kcal (11%) |
| Calories from Fat | 99 kcal (0%) |
| Total Fat | 11 g (17%) |
| Saturated Fat | 5 g (25%) |
| Cholesterol | 30 mg (10%) |
| Sodium | 260 mg (11%) |
| Total Carbohydrates | 23 g (8%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 8 g (13%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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