This is a quick and easy recipe I came up with while cooking it. I was running around knocking kids over and grabbing ingredients as I cooked. It gets a little crazy in my kitchen. Strangely, my kids love lima beans and I have always loved the succotash my mom made when I was a kid. I decided to test a recipe for Roasted Salmon with Cilantro Pesto and I needed something on the side. It was so creamy and delicious, I had to share it.
Edamame Succotash
1 bag of frozen, shelled edamame
4 ears of corn, shucked
7 oz or half a can of coconut milk
1 small red onion, finely chopped
4 cloves of garlic, chopped
1 lime
salt & pepper
2 tbs butter
Heat skillet on med/hi and melt butter. Add onion and saute until translucent. Add garlic and saute for just a minute. Add edamame and saute for several minutes. I like to try and get the edamame to brown a little. Once the edamame has cooked for a bit, add the corn. Stir and then add the coconut milk and lime juice. Turn to a med/low heat and stir. Do not let liquid boil or it will cook down too quickly. I cooked for roughly 10 minutes so the edamame is soft on the inside. Season with salt & pepper. And serve.
This easy side dish is great with fish or chicken. And it's just as beautiful on the plate. And the cilantro pesto was good too!
