Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Elizabeth Nelson
Recipe by Cooking Light September 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.

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  • Melt butter in a large skillet over medium-high heat. Add fresh corn kernels, onion, and minced garlic; sauté 4 minutes. Stir in edamame, halved cherry tomatoes, pepper, and salt; sauté 1 minute. Stir in basil.

Nutrition Facts

121 calories; fat 4.7g; saturated fat 1.6g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 210mg; calcium 0mg.
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