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Corn and Edamame Sauté

In just 15 minutes, whip up this great vegetable saute, which incorporates fresh corn, edamame and red bell pepper.

  • Total Time:
  • Servings: 4

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  • 2 ears of corn, shucked (about 2 cups)
  • 8 ounces frozen shelled edamame, thawed and rinsed
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1-inch knob fresh ginger, peeled and minced
  • 1 medium red bell pepper, diced
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame seed oil
  • 2 teaspoons rice vinegar


How to make this recipe

  1. Heat a large skillet or wok over medium heat. Add the garlic and ginger and cook until garlic is soft, about 1 minute.
  2. Increase heat to high. Stir in the corn, edamame, and bell peppers. Cook until corn is plump and tender, 3-5 minutes.
  3. Stir in soy sauce, sesame seed oil, and rice vinegar. Cook for 1 more minute to heat through. Serve warm.
Contributed By Photo © Todd Porter & Diane Cu Published April 2014

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