Edamame and Roasted Corn Succotash

By cherichavez

Ingredients

• 1/2 cup fresh corn kernels
• 1 cup water
• 3/4 cup shelled frozen edamame
• 1 Tbsp. extra-virgin olive oil
• 1/2 medium shallot, diced
• 1/2 medium red bell pepper, diced
• 1/4 medium red onion, diced
• 1 Tbsp. rice vinegar
• 2 Tbsp. fresh lime juice
• Himalayan salt (to taste; optional)
• Herbal seasoning blend (to taste; optional)

Preparation

Step 1

1.Preheat oven to 400° F.

2.Arrange corn kernels in a single layer on a baking sheet. Bake for 10 minutes, or until they caramelize and begin to brown, but before they harden. Remove from oven and set aside.

3.While corn roasts, bring water to a boil in a small saucepan over medium heat; Add edamame; cook for 5 to 7 minutes. Drain. Set aside.
4.Heat oil in medium skillet over medium heat. Add shallot, bell pepper, and onion; cook, stirring frequently, for 10 minutes, or until soft.

5.Add corn and edamame; cook, stirring frequently, for 5 minutes. Remove from heat. Add vinegar, lime juice, plus salt and seasoning blend (if desired). Mix well.