Asian Style Edamame And Corn Food

ASIAN CORN SUCCOTASH

Steps:

• Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

EDAMAME AND CORN SALAD

Steps:

• Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
• Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

LIANG MU DI (CHINESE STIR-FRIED CORN AND EDAMAME)

Steps:

• If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
• If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying. Outside of China, I don't find burners with enough heat to stir-fry something that's frozen. (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough. If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.).
• Wash and dice bell pepper.
• Heat wok over highest heat until smoking.
• Add oil and swirl in pan to coat pan and heat oil.
• Throw in bell pepper and stir fry briefly.
• Add corn and edamame. Stir to coat with oil.
• Add salt and pepper and stir.
• Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
• Stir-fry until vegetables are heated through.
• Serve as part of a Chinese meal with rice, soup, and other dishes.

ASIAN LIME EDAMAME

Steps:

• Bring a pot of water to a boil and add some salt. Cook the edamame in the boiling water until tender, about 5 minutes; drain.
• Add the honey, soy sauce, sriracha, sesame oil, lime juice and 1/4 teaspoon salt to a large bowl. Stir in the edamame and top with the sliced scallions and an extra sprinkle of salt.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

ASIAN-STYLE EDAMAME AND CORN

Steps:

• Whisk dressing ingredients together; adjust seasonings to taste. Set aside.
• Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.
• Makes 4 servings.
• To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.