In honor of back to school, I’ve decided to cook the alphabet. A little A-Z of recipe goodness. Today’s post is brought to you by the letter E. Stay tuned for the rest to come.
One of the biggest challenges in feeding any mini human is getting them to eat their veggies, and Mini Sous Chef is no different. Kettle and I are always trying to devise new veggie containing options that will please her peculiar palatte. She is an odd one sometimes. She loves miso soup with extra tofu, but won’t touch peanut butter with a ten foot pole. But there are a few vegetables that she will gobble up, including edamame and corn. This led Kettle and I to attempt to develop an Edamame Succotash this summer worthy of Mini Sous Chef’s attention. We thought we’d come up with an idea that she’d love. However, even though she liked all of the ingredients individually, she unfortunately didn’t like the salad. At all.
But Kettle and I sure loved it. So with a little extra tweaking, it became a mainstay of our summer salad rotation. Not only is it simple to prep and easy to scale up, but it is also quite healthy and flavorful. It features one of my favorite summer veggies, sweet corn, and utilizes my favorite summer cooking method, grilling (which can be substituted with broiling in the event of rain or lack of grill). It makes a great side dish, salad for a cookout, or quick lunch out of the refrigerator. It’s lovely eaten hot or cold. The ingredient list is flexible and the ratios can be changed to favor items you like more or less. Below is the combination we thought worked best.
1/2 bag of shelled edamame (about 6 oz), drained
1 medium red pepper
4 ears of corn, still in husks (can use frozen, roasted corn from the cob)
3 tbsp Green Onion tops (green ends), thinly sliced
2+1/2 tbsp Olive oil
salt and pepper to taste
To roast the red pepper, grill (or broil) the red pepper whole, until skin is slightly charred on all sides. Remove the peppers from the grill and allow them to cool. Peel and dice the peppers and set them aside. Skin should peel away easily after roasting. Remove silk from corn and wet down husks with a quick rinse in water. Roast ears on grill or in oven (400 F) for about 20 minutes until husks are browned, turning several times. Let corn cool, remove husks, and cut corn from cob (To add some additional flavor, grill the ears of corn for a few minutes to char slightly). Heat olive oil in skillet on medium-high heat. Saute green onions for 2-3 minutes, until they begin to soften. Add diced red pepper and saute for 2-3 minutes more. Mix in corn and continue to saute 2 minutes. Add edamame and cook for 4-5 minutes. Season with salt and pepper to taste. Serve warm or cold.