Edamame, Corn & Tomato Sauté with Cilantro & Cumin
Serves: 6 as side dish
Difficulty Level: Easy
|Edamame, Corn & Tomato Sauté with Cilantro & Cumin|
Yes, another easy side dish – colorful and delicious - reminiscent of succotash. This is wonderful as is or topped with grilled shrimp, salmon or chicken as an entrée. It can prepared in a pinch by keeping frozen corn and edamame handy in the freezer. If fresh edamame and corn are handy – by all means use them.
|Corn and edamame|
So, what’s the scoop on edamame? They are young green soybeans, often served at Japanese restaurants still in the pod. Because the pods are young and green when they are picked, edamame soybeans are soft and edible, not hard and dry like the mature soybeans, which are used to make soymilk (or as my husband calls it with disdain, “bean juice”) and tofu. The nutritional boost alone makes it a must-have, and often, in your diet.
- 1 Tb vegetable oil
- ¾ C finely chopped onion
- 1¾ tsp ground cumin
- 1 garlic clove, minced
- 1 14½ oz. can diced tomatoes in juice
- 2 C shelled cooked edamame beans (from about 26 oz. of pods)
- 1 C fresh or frozen corn kernels
- ½ C canned vegetable broth
- Salt and pepper
- 2 Tb chopped fresh cilantro
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add cumin and garlic, stir 1 minute. Add tomatoes with their juices; bring to boil.
|Tomatoes and spices.....|
Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and vegetable broth.
|Adding the corn and beans|
Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve. Healthy, colorful, and oh so good!!
Adapted from Bon Appetit, Jan. 2001