Total TimePrep/Total Time: 20 min.
- 2 teaspoons canola oil
- 1 small red onion, chopped
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 1-1/2 cups frozen shelled edamame, thawed
- 1/2 medium sweet red pepper, chopped (about 1/2 cup)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon white miso paste
- 3 green onions, thinly sliced
- Coarsely ground pepper
- In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, about 4-6 minutes longer.
- In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.
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Nutrition Facts3/4 cup: 193 calories, 9g fat (3g saturated fat), 10mg cholesterol, 464mg sodium, 20g carbohydrate (11g sugars, 6g fiber), 8g protein.
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Jan 19, 2019
This vegetable dish is delicious and very appealing to the eye with the mix of colors! This is the first time I used white miso paste. The description of this recipe is right on...the succotash gets an additional layer of umami flavor with the miso. I used thawed frozen corn instead of the canned corn. After tasting, I decided to add a touch more miso as suggested in the notes. Love the "crunch" the raw scallions add to the dish and there is a nice "zip" from the coarsely ground pepper. It's a keeper folks.