Servings: four to six as a side dish.
Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted version.
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This is really good when made with fresh summer corn, tomatoes and herbs. I wouldn't bother making it unless I had fresh ingredients. I need to make this more often in the summer. Really good.
Delicious! Served at our July 4th party & everyone loved and commented on the tasty dressing. In addition to cooked edamame I tossed in about 1/4 cup of frozen & by the time we ate it later on it gave it an added texture. Yum.
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