MISO-BUTTERED SUCCOTASH

CREDIT TO (TASTE OF HOME) AND RECIPE BY: William Milton III, Clemson, South Carolina

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

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 ( soy bean) 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

Directions:

1. In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer. 
2. 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:                                                                                                   3/4 cup: 193 calories, 9g fat (3g saturated fat), 10mg cholesterol, 464mg sodium, 20g carbohydrate (11g sugars, 6g fiber), 8g protein