Edamame and Roasted Corn Succotash
Edamame and Roasted Corn Succotash
This recipe is simple, tastes fresh, and is delicious. I had it for the first time a couple of years ago when I first did the Ultimate Reset and was excited to make it again today. My biggest revelation with this dish is that corn and edamame are considered a starch (yellow container for those of you playing along at home) and are not considered veggies.
Edamame and Roasted Corn Succotash
3/4 cup frozen edamame
1/2 cup frozen corn, cooked and drained
1/2 shallot, diced
1/2 red bell pepper, diced
1/4 red onion, diced
1 Tbsp. rice vinegar
1 Tbsp. EVOO
2 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro
Himalayan salt and herbal seasoning (to taste)
Preheat oven to 400 degrees F and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden. Remove and let cool. Meanwhile, bring water to boil and cook edamame for 5 to 7 minutes. Drain and set aside. Saute onion, shallot, adn bell peppers in oil for 10 minutes or until soft.
Add corn and edamame to onion mixture; cook on medium for 5 minutes. Add vinegar and remove from heat. Stir in lime juice, cilantro, salt, and seasonings.
Serves 1
