What to Make & Eat This Week

It's peak fresh corn season

I’m hitting the road in a few minutes and forgot to write the intro for this edition of “What to Make & Eat This Week,” so we’ll just get into it without much preamble!

This week’s theme is fresh corn, which is at the peak of its season in local markets. Enjoy, and I’ll be with you for the regular edition of The Vegan Atlas on Wednesday …

This week we’ll be making …

Succotash-Style Corn and Edamame
Summer Squash with Corn and Green Chiles
Corn and Yellow Tomato Gazpacho
Vegan Scalloped Corn Casserole
…. and there’s a nice little bonus at the end.

Succotash-Style Corn and Edamame

In this simple variation on traditional succotash, edamame (fresh green soybeans) stand in for the customary lima beans. Serve it to bolster many kinds of light main dishes. It's especially delicious made with fresh summer corn.

Use fresh or frozen edamame: In midsummer, you might find fresh edamame at your local farm markets. They’re cooked in the shell for 6 to 8 minutes, then popped open and eaten at room temperature as a snack or to use in recipes like this one.

Otherwise, look for frozen edamame in the freezer section of well-stocked supermarkets and natural foods stores, either in or out of the shell — though in this case, it may be more practical to buy them already shelled.

Complete the meal: This goes well so many types of meals that it’s hard to narrow down! Here are just a few ideas:

• Pair with Asian-style noodle dishes

• Serve side-by hearty potato salads like German Potato Salad

• Serve with vegan burgers or vegan sausage as a side dish

Quick to prep and cook, this makes about 4 servings. For even more tips and the printable recipe card, here’s the full post.

Ingredients

• 1 to 1 1/2 cups shelled edamame, fresh or frozen

• 2 cups fresh (from 2 ears) or frozen corn kernels

• 1 1/2 tablespoons extra virgin olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon lemon juice

• 2 teaspoons agave nectar

• 1 to 2 scallions, green parts only, thinly sliced

• 1/4 cup chopped parsley or cilantro

• 1 cup cherry or grape tomatoes, halved

• Salt and freshly ground pepper to taste

Instructions

1. Combine the edamame in a saucepan with just enough water to cover. Bring to a slow boil, then lower the heat and simmer until nearly done, about 5 minutes. 

2. If using fresh corn, scrape kernels off the cob. Whether fresh or frozen, add the corn kernels to the saucepan and stir in with the edamame after they’ve been cooking for 5 minutes, and cook for 2 to 3 minutes longer.

3. Drain the edamame-corn combo in a colander; rinse until at room temperature, then drain well again. 

4. Transfer the edamame and corn to a small serving bowl. Add the remaining ingredients and stir together. Allow to stand for a few minutes, then serve.