Saturday, July 25, 2009

Grilled Corn and Edamame Succotash

4 ears corn, shucked and cleaned
1-1/2 cups frozen, shelled edamame
1 tablespoon olive oil
1 red bell pepper
1 med Shallot, diced
2 to 3 tablespoon sherry vinegar, or to taste
1/2 teaspoon kosher salt
black pepper to taste
2 tablespoon chopped fresh chives (optional)

Heat a gas grill to medium-high. Wrap each ear of corn in foil. Grill for 15 minutes, rolling the corn occasionally so all sides are cooked. Set corn aside. With a serrated knife remove corn from cobs. In a large saucepan of lightly salted water bring to boil. Add the edamame cook for about 5 minutes or until tender. Drain and set aside. Saute vegetable in skillet until begin to soften, about 2 to 3 minutes. Stir in grilled corn and edamame. Saute for 5 minute. Remove skillet from heat, stir in the vinegar. Season with salt and pepper. Serve with chives sprinkled ove the top, if desired.

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