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Corn and Edamame Sauté
© Todd Porter & Diane Cu

Corn and Edamame Sauté

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

  1. 2 ears of corn, shucked (about 2 cups)
  2. 8 ounces frozen shelled edamame, thawed and rinsed
  3. 2 tablespoons extra-virgin olive oil
  4. 2 cloves garlic, crushed
  5. 1-inch knob fresh ginger, peeled and minced
  6. 1 medium red bell pepper, diced
  7. 2 teaspoons soy sauce
  8. 1 teaspoon sesame seed oil
  9. 2 teaspoons rice vinegar
  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.
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