Prep 15 mins
Cook 10 mins
In the late summer, when fresh edamade,corn, and sweet red peppers are in season, this vegetable is so good, you can make a meal of it. The rest of the year, made with frozen edamade, and corn it is still delicious.
- 1⁄2 vegetable bouillon cube
- 1 small red onion, chopped
- 1⁄2 medium red bell pepper, chopped
- 1 cup fresh shelled edamame
- 2 cups fresh yellow corn kernels
- 1 teaspoon unsalted butter
- salt, to taste
- pepper, to taste
- In a medium saucepan, dissolve the bouillon cube in 1/4 cup water, and bring to a boil.
- Add the onion, and bell pe[pper and cook, stirring often, until the onion is translucent, about 2 minutes.
- In another saucepan, cook the edamame in boiling salted water. If using fresh veggies, boil the edamame for 6 minutes, add the corn and cook 2 minutes longer. For frozen veggies, boil the edamame for 5 minutes, add the corn and cook 2 minutes longer. Either way, the veggies should be tender crisp.
- Drain and add the cooked edamame and corn to the onion and bell pepper.
- Mix in the butter until it melts.
- Season to taste with salt, and pepper.
- Serve hot or at room temperature.
- Soycotash keeps for 2 days, tightly covered in the refrigerator.
- Reheat it in tightly covered saucepan, adding a mininal amount of water if needed.
I enjoyed this salad served with yellow rice and red snapper. The soy beans are so yummy! Thanks! Made for Please Review My Recipe game.
This is an excellent side dish. I just barely blanched the edamame and the corn, (only enough to set the color and take the chill off) then followed the directions for the onion/ bell pepper. I added in some freshly chopped parsley, and served this cold as a salad. The customers LOVED it! Great recipe, thanks!