Corn and Edamame Saute

• 2 ears of corn, shucked (about 2 cups)
• 8 ounces frozen shelled edamame, thawed and rinsed
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 1-inch knob fresh ginger, peeled and minced
• 1 medium red bell pepper, diced
• 2 teaspoons soy sauce
• 1 teaspoon sesame seed oil
• 2 teaspoons rice vinegar

1. Heat a large skillet or wok over medium heat.
2. Add the garlic and ginger and cook until garlic is soft, about 1 minute.
3. Increase heat to high.
4. Stir in the corn, edamame, and bell peppers.
5. Cook until corn is plump and tender, 3-5 minutes.
6. Stir in soy sauce, sesame seed oil, and rice vinegar.
7. Cook for 1 more minute to heat through.
8. Serve warm.

corn, extravirgin olive oil, garlic, ginger, red bell pepper, soy sauce, sesame seed oil, rice vinegar

Taken from www.foodandwine.com/recipes/corn-and-edamame-saute (may not work)