3 tablespoons of extra virgin olive oil
2 cups of fresh corn kernels cut from 3 ears
1 large of Vidalia onion or other sweet onion
4 garlic cloves minced
1 red bell pepper cut into 1/2-inch pieces
1 orange bell pepper cut into 1/2-inch pieces
1 medium of zucchini cut into 1/2-inch pieces
1 (12-ounce) bag of frozen shelled edamame
2 cups of low sodium chicken broth
2 tablespoons of chopped fresh parsley
3/4 teaspoon of salt
1/8 teaspoon of ground black pepper
- Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat. Add the corn and cook, stirring occasionally, until starting to brown, about 4-5 minutes. Transfer corn to a bowl and reserve.
- Return skillet to the stove and heat the remaining 1 tablespoon oil. Stir in the onion and garlic; cook, stirring occasionally, until starting to brown, 3-4 minutes. Add the bell peppers and cook 2 minutes. Stir in the zucchini and cook 30 seconds. Add the edamame and cook 30 seconds, stirring. Pour in the broth, bring to a boil, reduce heat to medium and simmer, uncovered, until edamame is tender, 10-12 minutes. Add the corn, cook 1 minute. Remove from the heat and stir in the parsley, salt, and pepper.