This is a wonderful recipe that uses all the delicious produce of summer. It works as a great side dish (serve it with hoisin glazed salmon), mixed with pieces of cold cooked chicken for your children’s lunch, or served over grilled chicken (I like this recipe featured on The Bitten Word a few months ago).
This recipe was recently featured in the DCJCC’s CSA Newsletter. I love the idea of CSA’s. It’s such a fun way to support local farmers while providing your household with healthy, season, local foods.
2 Tablespoons extra-virgin olive oil
1 medium onion, chopped
1 bag (1 pound) shelled edamame (soybeans), thawed
3 cups fresh-cut corn kernels (from about 4 ears)
2 large ripe tomatoes, diced
1 ¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
¼ cups minced fresh chives or basil (optional)
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4-5 minutes.
Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt, and pepper. Let cool slightly and then stir in the chives or basil.
This dish can be served warm/room temperature or slightly chilled.
Note: Sweet, fresh corn works best for this recipe. If the corn isn’t sweet enough you can always add a few teaspoons of sugar to taste.
Adapted from Real Food for Healthy Kids