– 2 cobs of fresh corn, raw or cooked, cut off cobs
– 1 cup cooked shelled edamame
– ½ teaspoon salt, scant
– 1 tablespoon minced fresh basil
– 1 tablespoon white wine vinegar
– ⅛ teaspoon cayenne pepper
– freshly ground black pepper, to taste
Instructions
Heat oil in a heavy non-stick skillet over medium heat. Add onion and bell peppers and cook, stirring occasionally, until vegetables start to soften, about 5-7 minutes. Add garlic and thyme and cook, stirring, for one minute.Add broth, corn, and edamame. Cook, stirring occasionally, for 3-5 minutes, or until corn and edamame are crisp tender and liquid has reduced. Remove from heat and stir in salt, vinegar, fresh basil, and cayenne. Season to taste with fresh pepper.
Recipe by Holcomb Farm at https://holcombfarm.org/simply-fresh-week-12-edamame-and-more/