Corn and Edamame Sauté

In just 15 minutes, whip up this great vegetable sauté, 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

459610 recipes/corn-and-edamame-saute 2013-12-06T23:20:36+00:00 Todd Porter and Diane Cu summer|stir-frying|asian|side-dishes|4|fast|healthy|vegetarian|web-exclusive|weeknight-dinner april-2014 recipes,corn-and-edamame-saute 459610

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