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.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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