Tomato Edamame And Corn Sauté With Cumin And Cilantro Recipes

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SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

EDAMAME, CORN AND TOMATO SALAD



Edamame, Corn and Tomato Salad image

This is a light, freshing salad that is quick to fix. I adapted it to suit my taste from a recipe I found in Meals in Minutes Easy Vegetarian Cookbook. Note: cooking method also includes a microwave

Provided by Kathy W

Categories     Other Salads

Time 25m

Number Of Ingredients 11

2-3 ears corn
2 c edamame, cooked and cooled
3 roma tomatoes, seeded and diced (or use cherry tomatoes that have been halved if you prefer)
1 avocado
1-2 Tbsp fresh parsley, chopped (or cilantro if you prefer)
DRESSING
2 Tbsp lime juice
1 Tbsp canola or vegetable oil
1/2-1 tsp salt
1/8-1/4 tsp pepper
1 Tbsp sugar - more or less to your taste (or none at all)

Steps:

  • 1. Microwave corn, 2 ears at a time, for about 3 1/2 minutes. Remove husks and silk and cool. Cut kernels from the cob and place in a large bowl.
  • 2. Cook edamame according to package directions. Rinse with cold water until cool. Drain. Add to the corn.
  • 3. DRESSING: While corn and edamame are cooking, mix together lime juice, oil, salt, pepper and sugar (optional) in a jar with a tight fitting lid. Shake to mix and set aside.
  • 4. Add tomato, avocado and parsley to corn and edamame.
  • 5. Shake up dressing again and add to the salad. Gently mix. Serve immediately.
  • 6. NOTE: If you want to make this ahead of time, prep the corn, edamame, tomato and parsley. Make up the dressing, but do not add it to the salad. Just before serving, dice the avocado and add it and the dressing to the salad.

EDAMAME AND CORN SALAD



Edamame and Corn Salad image

A wonderful summer salad. Tastes especially good with fresh edamame.

Provided by Carla W

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

2 tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4 green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste

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.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g

TOMATO, EDAMAME AND CORN SAUTé WITH CUMIN AND CILANTRO



Tomato, Edamame and Corn Sauté with Cumin and Cilantro image

Categories     Bean     Herb     Soy     Tomato     Vegetable     Side     Sauté     Vegetarian     Corn     Summer     Vegan     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 6 (side-dish) servings

Number Of Ingredients 9

1 tablespoon vegetable oil
3/4 cup finely chopped onion
1 3/4 teaspoons ground cumin
1 garlic clove, minced
1 14 1/2-ounce can diced tomatoes in juice
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
1 cup frozen corn kernels
1/2 cup canned vegetable broth
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

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