Miso Buttered Succotash Food

MISO-BUTTERED SUCCOTASH

Miso-Buttered Succotash image

The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. -William Milton III, Clemson, South Carolina

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons canola oil
1 small red onion, chopped
2 cans (15-1/4 ounces each) whole kernel corn, drained
1-1/2 cups frozen shelled edamame, thawed
1/2 medium sweet red pepper, chopped (about 1/2 cup)
2 tablespoons unsalted butter, softened
1 teaspoon white miso paste
3 green onions, thinly sliced
Coarsely ground pepper

Steps:

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

Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 464mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 6g fiber), Protein 8g protein.

KOREAN-STYLE SUCCOTASH

Korean-Style Succotash image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
2 tablespoons butter
4 cups corn kernels (from about 5 ears)
2 tablespoons buttermilk
2 tablespoons whole milk
2 teaspoons doenjang Korean soybean paste or white miso
1 garlic clove
6 ounces lima beans
3 ounces shelled edamame
3 ounces black-eyed peas
1/4 cup diced red peppers
Salt and pepper
2 tablespoons chopped fresh herbs, preferably a combination of parsley, chives and tarragon

Steps:

Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
Season with salt and pepper. Fold in the chopped herbs and serve immediately.

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