Recipe
Salad
Corn and Edamame Succotash
Primary Media
Description
This recipe gives you a healthy serving of veggies packed with nutrients. And it comes together in just 30 minutes!
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
3 medium ears corn, shucked | ||
2 c. frozen shelled edamame, thawed | ||
1 small red bell pepper, chopped | ||
2 tbsp. Hy-Vee butter, cut up | ||
½ tsp. Hy-Vee salt | ||
¼ tsp. Hy-Vee black pepper | ||
1 pt. red and yellow cherry tomatoes, halved | ||
1 tbsp. chopped fresh cilantro |
Things To Grab
Directions
- Remove corn from cob using a corn grater or knife, to yield approximately 2 cups. Set aside.
- Fold two pieces of 24-by-12-inch pieces of heavy foil in half to make 2 (12-inch) squares. Place half the corn, edamame and bell pepper in center of each foil square. Dot with butter and sprinkle with salt and pepper. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose vegetables, leaving space for steam to build.
- Preheat grill for direct cooking to medium heat. Grill packets for 16 to 20 minutes or until vegetables are tender, turning the packet once halfway through grilling.
- Remove packet from grill and keep warm. Just before serving, open packets and stir in tomatoes and cilantro.
- If using in the Marinated Flank Steak recipe, add the steak slices before the tomatoes and cilantro.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 15mg
- Sodium: 300mg
- Total Carbohydrates: 29g
- Protein: 11g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 100%
0%
Iron 10%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Summer 2014.