1

Summertime Succotash

Total Time
21 min
Prep
6 min
Cook
15 min
Serves
6
Difficulty
Easy
If you’d like to increase your intake of heart-healthy, protein-rich soy, edamame (eh-dah-MAH-meh) is a great way to do it.
Ingredients

edamame (shelled)

2 cup(s)

corn

3 medium, husks and silk removed

olive oil

1 Tbsp

fresh cherry tomato(es)

1 cup(s), or grape tomatoes, halved

fat free sour cream

2 Tbsp

dried thyme

¼ tsp

basil

2 Tbsp, fresh

Instructions

  1. Bring a large saucepan of water to a boil. Add the edamame; reduce the heat and simmer until tender, about 5 minutes. Drain; let cool slightly.
  2. Meanwhile, cut the kernels from the ears of corn; discard the cobs. Heat the oil in a large nonstick skillet over medium heat. Add the corn and cook, stirring occasionally, until barely tender, 3 – 5 minutes. Stir in the edamame, tomatoes, sour cream, and thyme; cook just until heated through, about 2 minutes. Stir in the basil. Yields about 2⁄3 cup per serving.
Notes
The beans taste a little like lima beans — only sweeter — and their texture is firmer. Use them in recipes that call for cooked beans, including soups, chilis, and bean salads. Look for frozen edamame (shelled and unshelled) in most supermarkets and in health-food stores.

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