Roasted Corn and Edamame Stir-fry with Chili-Cilantro-Lime Sauce Recipe

Name: Roasted Corn and Edamame Stir-fry with Chili-Cilantro-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups frozen corn; 3 cups frozen edamame beans; 1 tablespoon plus 1 teaspoon vegetable oil, divided; 1 tablespoon honey; 1/2 tablespoon chili-garlic sauce; 1/2 tablespoon fresh squeezed lime juice; 1 teaspoon soy sauce; 1/4 teaspoon fish sauce; Sea salt; 1/2 cup cilantro, chopped; Cooked rice, noodles or quinoa (optional)

Servings: persons

3 cups frozen corn
3 cups frozen edamame beans
1 tablespoon plus 1 teaspoon vegetable oil, divided
1 tablespoon honey
1/2 tablespoon chili-garlic sauce
1/2 tablespoon fresh squeezed lime juice
1 teaspoon soy sauce
1/4 teaspoon fish sauce
Sea salt
1/2 cup cilantro, chopped
Cooked rice, noodles or quinoa (optional)

1
Preheat oven to 420.
2
Place the rack on the top shelf.
3
Spread the frozen corn kernels out on a baking sheet and roast in the oven for 25-30 minutes, or until browned in spots, turning halfway.
4
In a large pot of boiling water cook the edamame for 4 minutes, or according to package directions.
5
Drain and run under cold water until cool.
6
In a small bowl whisk together 1 tablespoon of the vegetable oil, chili-garlic sauce, honey, soy sauce and fish sauce.
7
Taste and add salt as necessary.
8
Heat the remaining teaspoon of vegetable oil in a wok or large frying pan over high heat.
9
Add the roasted corn and edamame and cook for 2 minutes, or until both are hot.
10
Add the sauce and stir through to warm.
11
Remove from the heat and stir in the cilantro.
12
Serve with your choice of noodles, rice or quinoa.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups frozen corn, 3 cups frozen edamame beans, 1 tablespoon plus 1 teaspoon vegetable oil, divided, 1 tablespoon honey, and more.

Yes, Roasted Corn and Edamame Stir-fry with Chili-Cilantro-Lime Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Corn and Edamame Stir-fry with Chili-Cilantro-Lime Sauce

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