Red Pepper Succotash: A Versatile Healthy Delicacy | Heather Carey

Ingredients

• Fresh corn kernels from 6 ears of corn, or 3 cups frozen
• 1 cup frozen edamame
• 1 red pepper, diced small
• 1 large red onion, diced small
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 teaspoon each coarse salt and pepper
• 2 teaspoons chili powder
• 1 tablespoon honey (preferably local)
• 2 limes, juiced
• 1/2 cup chopped fresh cilantro