Summertime Succotash
By Michael Welch
Serves 6
2 cups fresh shelled edamame (green soybeans, frozen works)
3 tablespoons butter
1 clove garlic, minced
1 small red onion, small diced
2 cups fresh corn kernels
1 red bell pepper, cored and small diced
2 carrots, peeled and small diced
3 radishes, small diced
3 scallions, washed and chopped
2 tablespoons chopped summer herbs—basil, oregano, tarragon, chives, or Italian parsley
Salt and pepper, to taste
Bring a pot of salted water to boil on the stovetop. Add edamame and cook for five minutes. Drain and keep the bright green color by shocking the beans in a bowl of ice water. Drain and set aside.
Warm the butter in a large sauté pan over medium heat. Add the diced red onion and cook until soft, stirring occasionally.
Add the garlic and cook for 1 minute. Add the corn, pepper, carrots and radishes and sauté for 5-8 minutes, adding more butter if needed.
Add the edamame, scallions and herbs and cook for 3 minutes. Season with salt and pepper to taste and serve.
This recipe originally appeared in our Summer 2008 issue
Photo courtesy of flikr
