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Edamame-Miso Succotash

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, Asian
Keyword: healthy,, vegetarian
Servings: 5 cups
Author: Christen Clark

Ingredients

  • 2 tbsp butter
  • 1/4 yellow onion small diced
  • 1 red bell pepper small diced
  • salt
  • 2 cups frozen corn kernels thawed
  • 2 cups frozen shelled edamame thawed
  • 4 scallions sliced
  • sesame seeds for garnish

For the Sauce

  • 2 tsp fresh ginger grated
  • 2 cloves garlic grated
  • 2 tbsp miso paste
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp water

Instructions

  • Whisk together the ginger, garlic, miso, soy sauce, mirin, sesame oil and water and set aside.
    In a large pan, sauté the diced onion and pepper with a pinch of salt for 4 minutes on medium heat, until tender and the onions are translucent.
    Add the thawed corn and edamame and sauté for another 3 to 4 minutes, until they are cooked through.
    Add the sauce and sliced scallions to the pan and sauté for 1 to 2 minutes more. Remove from the heat and serve topped with sesame seeds.