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Roasted Corn and Edamame Stir-fry with Chili Cilantro Lime Sauce
© Kristen Stevens

Roasted Corn and Edamame Stir-fry with Chili-Cilantro-Lime Sauce

  • ACTIVE: 10 MIN
  • SERVINGS: 2 to 3

This sweet and tangy stir-fry is super simple to prepare. Serve it with rice, noodles or even quinoa to make it a full meal.

  1. 3 cups frozen corn
  2. 3 cups frozen edamame beans
  3. 1 tablespoon plus 1 teaspoon vegetable oil, divided
  4. 1 tablespoon honey
  5. 1/2 tablespoon chili-garlic sauce
  6. 1/2 tablespoon fresh squeezed lime juice
  7. 1 teaspoon soy sauce
  8. 1/4 teaspoon fish sauce
  9. Sea salt
  10. 1/2 cup cilantro, chopped
  11. Cooked rice, noodles or quinoa (optional)
  1. Preheat oven to 420°. Place the rack on the top shelf.
  2. Spread the frozen corn kernels out on a baking sheet and roast in the oven for 25-30 minutes, or until browned in spots, turning halfway.
  3. In a large pot of boiling water cook the edamame for 4 minutes, or according to package directions. Drain and run under cold water until cool.
  4. In a small bowl whisk together 1 tablespoon of the vegetable oil, chili-garlic sauce, honey, soy sauce and fish sauce. Taste and add salt as necessary.
  5. Heat the remaining teaspoon of vegetable oil in a wok or large frying pan over high heat. Add the roasted corn and edamame and cook for 2 minutes, or until both are hot. Add the sauce and stir through to warm. Remove from the heat and stir in the cilantro.
  6. Serve with your choice of noodles, rice or quinoa.
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