By Ruthie Chipps, MS, RDN, Communications Director for Jackson In Action
Confetti Corn Salad with Herbs
Ingredients:
1 Tbsp. Dijon mustard
3 Tbsp. vinegar
1 1/2 Tbsp. olive oil
Pinch of salt and pepper (optional)
1 1/2 cups fresh corn kernels (previously cooked) or frozen corn (thawed/drained)
2 cups halved cherry tomatoes (optional)
1/4 c. bell pepper, chopped 1/4 c. thin sliced red onions
2 Tbsp. fresh oregano or basil (or 2 t. dried herbs)
Method:
Stir together the vinaigrette (mustard, vinegar, olive oil).
Add other ingredients, chill and serve.
Watch this Segment from 2021 on Edamame (with CORN) on NBC-TV. Ruthie Chipps, MS, RDN, CD, Host of “Harvest of the Month” on NBC TV
Four Ingredient Corn & Edamame Succotash
1 Tbsp. olive oil
1 Medium onion, chopped
1 Medium pepper, chopped
2 c. Edamame
1 c. Corn
2 t. Italian seasoning or Herbs d’ Provence
Method:
Heat 11 in skillet. Add olive oil
Add onion and pepper. Saute for 3-4 minutes.
Add edamame and corn and cook for an additional 4 minutes.
Add herbs and serve.
Corn
Corn is rich in folate, fiber and Vitamin C. It’s a starchy staple used in recipes and side dishes.
What is Edamame?
Think of this green vegetable as baby soybeans. They’re harvested while green and soft - unlike mature soybeans that become dry and light brown. They’re a staple food in Asia and are becoming mainstream in the U.S. - partly due to their rich protein content. .
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.
Ruth Lahmayer Chipps, MS, RDN, is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes, blogs & videos. She is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.NewMediaIcons.com
