Tomato, Edamame, and Corn Sauté with Cumin and Cilantro

Yield: 6 servings
Prep Time: —
Cook Time: 20 minutes


  • 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


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.

Recipe Source: Bon Appétit via Epicurious


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