Corn and Edamame Succotash

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Serves 4 (1 cup each).

All you need:

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

All you do:

Remove corn from cob using a corn grater or knife, to yield approximately 2 cups. Set aside.
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.
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.
Remove packet from grill and keep warm. Just before serving, open packets and stir in tomatoes and cilantro.
If using in the Marinated Flank Steak recipe, add the steak slices before the tomatoes and cilantro.

Nutrition information per serving:
Calories: 250
Carbohydrate: 29g
Cholesterol: 15mg
Dietary Fiber: 5g
Fat: 11g
Protein: 11g
Saturated Fat: 4.5g
Sodium: 300mg
Sugars: 10g
Trans fats: 0g

Daily nutritional values:
35% vitamin A
100% vitamin C
8% calcium
10% iron