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Summer Succotash with White Corn and Edamame
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Description
A summer fresh combination of fresh ingredients that puts a new spin on a fall classic.
Ingredients
- 1 Tablespoon Salt
- 3 ears Sweet Corn
- 3 Tablespoons Butter
- 2 cups Shelled Edamame
- 1 whole Red Pepper
- ½ teaspoons Cumin
- ½ teaspoons Thyme
Preparation
In a large stockpot, bring water and salt to a boil. Add corn and cook for 5 minutes. Remove corn from water and place on hot grill, turning often to brown the corn. Carefully cut corn off cob and place in a bowl.
In a saute pan, melt butter and add edamame and diced red pepper. Saute for 5 minutes over medium-high heat. Add corn and continue to cook for 3 minutes. Add thyme and cumin and mix. Season with salt and pepper to taste and serve.
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