SKILLET CORN, EDAMAME, AND TOMATOES WITH BASIL OIL
You can cook this dish on the stove or on a grill heated to medium-high.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in a blender or food processor until smooth.
- Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and remaining salt. Cook, stirring, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning). Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.
- Drizzle basil oil on vegetables, and stir. Serve immediately.
ROASTED CORN AND EDAMAME SALAD
A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn's Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too.
Provided by Julia Moskin
Categories dinner, lunch, snack, salads and dressings, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
- In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
- Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
- In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
SAUTEED EDAMAME
Steps:
- Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender. (Reserve leftover Sauteed Edamame for online Round 2 Recipe "Bowtie Pasta with Edamame.)
- Use the leftovers from this recipe to make (Web Exclusive) Round 2 Recipe: Edamame with Pasta.
ASIAN CORN SUCCOTASH
Since I'm not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. -Dierdre Callaway, Parkville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.
Nutrition Facts : Calories 261 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
SAUTéED CHICKEN WITH CORN AND EDAMAME
This is from Real Simple. This is my idea of an ideal summer dinner! I don't see why you couldn't do the chicken on the grill instead of in the oven.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F
- In a large skillet, over medium heat, fry the bacon until crisp, about 6 minutes. Transfer to a paper towel-lined plate. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat.
- Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until golden brown, about 3 minutes per side.
- Transfer to a baking dish and roast until cooked through, about 8 minutes.
- Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes.
- Add the edamame and corn and cook, stirring occasionally, until heated through, 2 to 3 minutes.
- Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper.
- Spoon onto individual plates and serve with the chicken.
Nutrition Facts : Calories 605.5, Fat 27.5, SaturatedFat 6.4, Cholesterol 117.9, Sodium 805.1, Carbohydrate 31.1, Fiber 7.5, Sugar 1.6, Protein 61.4
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