Steamed Corn and Edamame Recipe

Name: Steamed Corn and Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears fresh corn (removed from cobs); 3 cups edamame (thawed); 4 green onions (minced); 2 garlic cloves (minced); 2 tablespoons Dijon mustard; 3 tablespoons balsamic vinegar; 1 ½ tablespoons toasted sesame oil; 1 ½ tablespoons canola oil; 6 eggs (beaten); ½ cup basil (minced); salt & fresh ground pepper (to taste); 2 sheets toasted nori (ground)

Servings: persons

6 ears fresh corn (removed from cobs)
3 cups edamame (thawed)
4 green onions (minced)
2 garlic cloves (minced)
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 ½ tablespoons toasted sesame oil
1 ½ tablespoons canola oil
6 eggs (beaten)
½ cup basil (minced)
salt & fresh ground pepper (to taste)
2 sheets toasted nori (ground)

1
Toss together the corn, edamame, onions, garlic, dijon, vinegar and oils.
2
Line a colander with foil.
3
Fill with mix.
4
Steam, covered for 13 minutes.
5
Meanwhile, beat together the eggs, basil, salt and pepper.
6
Heat a sprayed wok.
7
Add mix.
8
Cook until set.
9
Chop.
10
Add to corn mix.
11
Top with nori.
12
WOW!

558

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 12 ingredients. The key ingredients include: 6 ears fresh corn (removed from cobs), 3 cups edamame (thawed), 4 green onions (minced), 2 garlic cloves (minced), and more.

Yes, Steamed Corn and Edamame falls under the General 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.

Steamed Corn and Edamame

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