Miso-Buttered Succotash

1. 1

   In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, about 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer.

2. 2

   In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.