Corn and Edamame Succotash

Recipe

Salad
Corn and Edamame Succotash

Primary Media

User Rating

3.57 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
3medium ears corn, shucked
2 c.frozen shelled edamame, thawed
1small red bell pepper, chopped
2 tbsp.Hy-Vee butter, cut up
½ tsp.Hy-Vee salt
¼ tsp.Hy-Vee black pepper
1 pt.red and yellow cherry tomatoes, halved
1 tbsp.chopped fresh cilantro

Directions

  1. Remove corn from cob using a corn grater or knife, to yield approximately 2 cups. Set aside.
  2. Fold two pieces of 24-by-12-inch pieces of heavy foil in half to make 2 (12-inch) squares. Place half the corn, edamame and bell pepper in center of each foil square. Dot with butter and sprinkle with salt and pepper. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose vegetables, leaving space for steam to build.
  3. Preheat grill for direct cooking to medium heat. Grill packets for 16 to 20 minutes or until vegetables are tender, turning the packet once halfway through grilling.
  4. Remove packet from grill and keep warm. Just before serving, open packets and stir in tomatoes and cilantro.
  5. If using in the Marinated Flank Steak recipe, add the steak slices before the tomatoes and cilantro.

Nutrition facts

Servings

250 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 15mg
  • Sodium: 300mg
  • Total Carbohydrates: 29g
  • Protein: 11g

Daily Values

0%
Vitamin A 35%
0%
Vitamin C 100%
0%
Iron 10%
0%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Summer 2014.