warm edamame succotash
PREP TIME 10 mins, COOK TIME 10–12 mins
2 corn cobs
1 1⁄2 cups frozen, shelled edamame (soy beans)
2 tbsp olive oil
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1⁄2 cup bacon, finely diced
2 tbsp balsamic vinegar
1 tsp soy sauce
1⁄2 tsp sugar
salt and freshly ground black pepper
3⁄4 cup cherry tomatoes, halved
2 scallions, trimmed and finely chopped
2 heaped tbsp mint, finely chopped, plus extra to serve
1 Hold the corn cob upright on a chopping board and, using a sharp knife, cut down the sides to release the kernels. Put the kernels and edamame in a large pan of boiling water and cook for 2–3 minutes until just cooked, but still al dente. Drain the vegetables and put them in a bowl of ice water—this will help to stop the cooking process and preserve their color. Drain well and set aside.
2 Heat the oil in a large, heavy-based frying pan over medium heat.Cook the onion for 5 minutes, until softened but not browned. Add the garlic and bacon, and cook for a further 3–4 minutes until
the bacon is crispy.
3 Remove from the heat and stir in the vinegar, soy sauce, and sugar, and season well. Add the corn and edamame mix, tomatoes, scallions, and mint to the pan and stir well to combine. Pour the salad out into a serving bowl and scatter with more mint, if desired. Serve warm or at room temperature.
If edamame are not available, try using small fava beans instead. For best results, briefly blanch the beans and peel to reveal their bright green flesh.