Summer Succotash With White Corn And Edamame

1. 1

   In a large stockpot, bring water and salt to a boil. Add corn and cook for 5 minutes. Remove corn from water and place on hot grill, turning often to brown the corn. Carefully cut corn off cob and place in a bowl.

2. 2

   In a saute pan, melt butter and add edamame and diced red pepper. Saute for 5 minutes over medium-high heat. Add corn and continue to cook for 3 minutes. Add thyme and cumin and mix. Season with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

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