1shallotpeeled, halved lengthwise, and thinly sliced
1largered bell pepperdiced small, ~ΒΌ-inch
1tspkosher salt
1tspground black pepperfreshly ground is best
2largeears of corn~2-3 cups of kernels
1cupfrozen shelled edamame
Instructions
Heat olive oil over medium heat in a large, heavy bottomed skillet. Add the shallot, red bell pepper, salt, and pepper. Cook until the vegetables have softened and the shallot is turning translucent. This will take about 3-5 minutes.
Add the corn and edamame and toss to combine. Cook until the edamame is warmed through and the corn is just cooked. This will take about 3-5 minutes.Taste for seasoning and add salt if the dish needs it. Serve.
Notes
This dish is great hot or at room temperature--so it makes for a good BBQ or pot luck side dish. It also scales up very easily!