Soycotash

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Soycotash

 

1/2 vegetable bouillon cube

1 small red onion, chopped

1/2 medium red bell pepper, chopped

1 cup fresh or frozen shelled edamame

2 cups fresh or frozen yellow corn kernels

1 teaspoon unsalted butter

salt and freshly ground black pepper

 

In a medium saucepan, dissolve the bouillon cube in 1/4 cup water. Bring the

broth to a boil. Add the onion and bell pepper and cook, stirring often, until

the onion is translucent, 2 minutes.

In another saucepan, cook the edamame in boiling salted water. If using fresh

vegetables, boil the edamame for 6 minutes, add the corn, and cook 2 minutes

longer. For frozen vegetables, boil the edamame for 5 minutes, add the corn, and

cook 2 minutes longer. Either way, the vegetables should be tender-crisp.

Drain and add the cooked edamame and corn to the onion and red pepper. Mix in

the butter until it melts. Season to taste with salt and pepper. Serve hot or at

room temperature. Soycotash keeps for 2 days, tightly covered in the

refrigerator. Reheat it in a tightly covered saucepan, adding a minimal amount

of water if needed.

Makes 4 servings.

 

 

 

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