Edamame and Roasted Corn Succotash

Ingredients

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Edamame, Shelled

  Shelled, Wel-pac

  1 ½ cup or 225g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Herbal Seasoning Blend

  Combination of dried herbs for general seasoning

  1 Teaspoon or 100g

• Red Onion

  Vegetables - Melissa's

  ½ cup chopped or 80g

• Rice wine vinegar

  2 tbsp or 30g

• Lime juice

  Raw

  4 tbsp or 60g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Preheat oven to 400
2. Arrange corn in single layer on baking sheet. Bake for 10 minutes, or until carmelized.
3. Boil edamame in 2 cups of water for 5-7 minutes
4. Drain edamame, allow corn to cool
5. Heat olive oil in medium skillet over medium heat. Add shallot, bell pepper and onion, cook for about 10 minutes or until soft.
6. Combine vinegar, lime juice, cilantro and salt in small bowl
7. Add edamame and corn to skillet, cook an additional 5 minutes.
8. Remove from heat and add vinegar mixture, seasoning, mix well and serve

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