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, 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.
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.