Okay, okay. I know I’ve been posting a lot of corn recipes lately, but have you tried any this summer – it’s delicious! There is no reason why you can’t whip up a delectable side dish for any meal if you have some corn in your fridge. No excuses now – many recipes to choose from with a nutritious veggie that is in season.
Inspiration is easy to come by sometimes. I like to pick up ingredients that I haven’t had in a while and see what I can do with them. It feels like a hundred years since I’ve had edamame. I don’t know why. I really like it. I spied it in the frozen aisle the other day and decided that I needed some. I’m a big cheater and buy it shelled. It’s nice to save steps when I can.
If you’ve had problems getting enough fiber, it’s a problem no more. Need some iron and folate? This recipe is for you. This recipe contains fiber, protein, iron, folate, vitamin K, vitamin C, omega -3, omega – 6 fatty acids, phosphorus…I had to stop, there’s so much nutrition in this it would amaze you…and bore you…you’ve probably already stopped reading…ok, here’s the recipe…
- 3 Cups fresh corn off the cob (no need to blanch it) - or frozen if corn is not in season
- 2 cups thawed edamame, shelled
- 1 Tablespoon olive oil
- ½ teaspoon salt
- sprinkle of black pepper
- ½ cup freshly shredded parmesan cheese
- Preheat oven to 425 degrees F
- Cut corn off the cob, if necessary
- On a large baking sheet, toss corn and edamame with olive oil, salt, and pepper
- Bake for 15 minutes
- Remove from oven and stir
- Sprinkle with shredded parmesan and place back in oven for an additional 10 minutes
- Serve warm