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Creamy Edamame and Corn Succotash

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Level: Easy

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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.

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