chopped red pepper
chopped Spanish onion
( or other mild white onion)
minced garlic cloves
1 1/2 cups fresh shelled edamame or 1 1/2 cups
frozen shelled edamame
2 cups fresh corn or 2 cups
chopped fresh basil
- 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.
- 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.
- Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
- Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.