Emily Alvers



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    Edamame & Sweet Corn Succotash-

    If you read my blog, you already know I LOVE edamame. Something you might not know is how much I love watching Paula Dean and her Southern cooking shows. Too bad all the good things in life have to be bad for you right? Well, not the case for this yummy Southern dish with a twist.

    Making the simple substitution of edamame for lime beans will not only make all the lima bean haters happy, it will also give a huge boost to the protein content and amino acid profile in this dish; Great for building lean muscle! This is one Southern dish you can feel great about eating.

    1 bag frozen SeaPoint Farms shelled edamame (16 oz.)
    4 ears sweet corn
    1 Tbsp. extra virgin olive oil
    1/2 cup diced red onion
    1/2 cup diced red pepper
    2 tsp. chopped garlic
    1/2 tsp. ground cumin
    1/2 tsp. smoked paprika
    1/2 tsp. chipotle chili pepper
    sea salt & course black pepper

    Step 1: Grill 4 ears of corn and cut kernels from ears. (You can sub frozen corn if necessary)

    Step 2: In large skillet heat 1 Tbsp. evoo. Add diced peppers and chopped garlic and saute 3 minutes.

    Step 3: Add bag of frozen edamame, diced red pepper, spices, and cook 5 more minutes, stirring frequently. Season with sea salt and black pepper to taste. Serve warm or cold. Top with a small amount of shredded monterey jack cheese(optional). Makes 6 servings

    Nutrition Facts (per 1 cup):
    179 calories
    6 g fat
    22 g carbs
    10 g protein
    6 g fiber
    1 g sugar

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