The activities of life had me coming home at a pretty late hour the other day. Rather than succumbing to the temptations of ordering a 99-cent heart attack for dinner, I decided to take my chances with the randomness of ingredients I had at home.
I absolutely love opening the fridge and creating a complete meal out of ingredients from recipes past. A package of smoked kielbasa, purchased during a recent trip to the farmers market, seemed to be calling my name. I grilled them to steamy perfection with a bit of char on the ends the way I like. I also noticed three ears of roasted corn leftover from the weekend. Sauteed with some edamame rescued from my freezer and finished with a quick clipping of fresh parsley, I ended up with a deliciously simple side dish.
Truth be told, I wasn’t originally planning on posting this recipe. But the green and yellow colors were so vibrant; I just had to share it with you.
- 3 ears roasted corn, kernels removed
- 1 cup shelled Edamame, thawed
- 1 Tbl. fresh parsley, chopped
- 2 Tbl. butter
- salt and pepper
- Melt the butter in a large sauté pan over medium high heat. Add the edamame to the butter and sauté for 2-3 minutes. Add the roasted corn kernels to the pan and continue to sauté for 2-3 minutes. Season the mixture with salt and pepper. Remove from the heat and toss in the chopped fresh parsley. Serves roughly 3 people as a side.