Total Time
15mins
Prep 5 mins
Cook 10 mins

A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.

Ingredients Nutrition

Directions

  1. Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
  2. Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
  3. Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
  4. Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
  5. Serve.
Most Helpful

I love this recipe and have made it a few times. Recently I've been using chicken stock in place of vegetable, dried basil and parsley (1 tsp. each) and added some dried thyme and a little cayenne pepper.

Krona December 20, 2010

Fabulous! I added a quarter cup ham cut very small and then a little crema and nutmeg off heat. My new comfort food!

Marchkitty June 22, 2009