A summer-fresh combination of fresh ingredients that puts a new spin on a fall classic.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 tbsp Salt
- 3 ears Sweet corn
- 3 tablespoons Butter
- 2 cups Shelled edamame
- 1 whole Red bell pepper
- ½ teaspoon Cumin
- ½ teaspoon Thyme
Preparation
In a large pot, bring the water and salt to a boil. Add the corn and cook for 5 minutes. Remove corn from water and place on hot grill, turning often to brown corn. Carefully cut the corn on the cob and place it in a bowl.
In a skillet, melt the butter and add the edamame and the diced red pepper. Sauté for 5 minutes over medium-high heat. Add the corn and continue cooking for 3 minutes. Add thyme and cumin and mix. Season with salt and pepper to taste and serve.
