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Summertime Succotash

1
Points® value
Total Time
21 min
Prep
6 min
Cook
15 min
Serves
6
Difficulty
Easy
Edamame are super versatile. You can use them in any recipes that call for cooked beans, including soups, chilis, and bean salads. Here they work alongside the sweet corn and tomatoes to contrast the savory sour cream, making a flavorful, warm salad-like dish. You can also use non-fat, plain Greek Yogurt in place of the sour cream if you prefer.

Ingredients

Shelled edamame

2 cup(s)

Corn on the cob

3 ear(s), medium, husks and silk removed

Olive oil

1 Tbsp

Cherry tomatoes

1 cup(s), or grape tomatoes, halved

Fat free sour cream

2 Tbsp

Dried thyme

¼ tsp

Fresh 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.

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