Ingredients
2 teaspoons canola oil1 small red onion, chopped2 cans (15-1/4 ounces each) whole kernel corn, drained1-1/2 cups frozen shelled edamame, thawed1/2 medium sweet red pepper, chopped (about 1/2 cup)2 tablespoons unsalted butter, softened1 teaspoon white miso paste3 green onions, thinly slicedCoarsely ground pepper
Preparation
In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer.
In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.
