The Pioneer Woman Tasty Kitchen
Avatar Image

Creamy Edamame and Corn Succotash

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A new-fangled succotash with edamame, corn, roasted peppers, and a creamy chipotle cheese sauce.

Ingredients

  • 1-½ Tablespoon Butter
  • 1-½ Tablespoon Flour
  • 1 cup 2% Milk
  • ½ teaspoons Dry Mustard
  • ½ teaspoons Seasoned Salt, More To Taste
  • ½ teaspoons Pepper, More To Taste
  • 3 ounces, weight Shredded Chipotle Cheddar Cheese (or Pepper Jack)
  • 4 dashes Hot Sauce (more Or Less To Taste)
  • 32 ounces, weight Frozen Corn, Gold And White Kernels, Defrosted
  • 12 ounces, weight Frozen, Shelled Edamame, Defrosted
  • ½ cups Chopped Roasted Red Peppers
  • 2 Tablespoons Chopped Chives (optional)

Preparation

Melt the butter over low heat in a large skillet then whisk in the flour until it forms a paste. Slowly add the milk, whisking constantly. Turn up heat to medium and whisk until the white sauce has thickened and starts to bubble. Add the dry mustard, seasoned salt and pepper and whisk to combine. Stir in the shredded cheese and hot sauce. Taste and adjust seasonings to preference.

Once cheese is melted stir in the corn, edamame, and roasted red peppers until coated in the white sauce. Cook until the mixture is heated throughout.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Shrimp and Broccoli in Garlic Sauce
Avatar Image by Dana @ Killing Thyme in Sides
Crunchy, tender and tossed in a delicious garlic sauce, this side...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Pesto Risotto
Avatar Image by Kelley Simmons @ Chef Savvy in Sides
Creamy Pesto Risotto made with arborio rice, chicken stock and basil...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Pecorino and Black Pepper Potato Skins
Avatar Image by Riley - My Daily Morsel in Sides
Baked potato skins with Pecorino Romano cheese, crispy prosciutto, creme fraiche...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cheesy Twice-Baked Potatoes
Avatar Image by Jennifer Kimbrell in Sides
You can't go wrong with potato skins stuffed with gooey cheddar...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Roasted Rosemary Potatoes
Avatar Image by Stacey @ Bake.Eat.Repeat. in Sides
Salt-crusted baby potatoes with garlic and rosemary, amazing and incredibly easy!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy