Being Marge: Edamame and Roasted Corn Succotash

Tuesday, October 25, 2016

Edamame and Roasted Corn Succotash

Edamame and Roasted Corn Succotash

1  1/2 C. frozen edamame
1 C. frozen corn, cooked and drained
1 shallot, diced
1 C. red bell pepper, diced
1/2 red onion, diced
2 T. rice vinegar
2 T. extra virgin olive oil
4 T. fresh lime juice
4 T. fresh cilantro
Himalayan salt and herbal seasoning to taste

Preheat oven to 400 degrees, and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden. Remove and let cool. Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes. Drain and set aside. Saute onion, shallot, and bell pepper in oil for 10 minutes or until soft.

Add corn and edamame to onion mixture; cook on medium for 5 minutes. Add vinegar and remove from heat. Stir in lime juice, cilantro, salt, and seasoning. Serves 2.

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