Roasted Shoepeg Corn & Edamame Medley

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6 ½-cup portions

This recipe is from Camp Too Sweet, a camp that provides a summer program for children and young adults ages 8 to 17, who have Type 1 or Type 2 diabetes. This medly features sage, edamame and shoepeg corn, which is valued for its sweetness. 

Ingredients

2 cups fresh Shoe Peg Corn (removed from cob)
1 cup shelled edamame
2 tbsp. olive oil
1 tsp Sea Salt
1 tsp. ground black pepper
1 tbsp. rubbed sage

Steps

1. Combine all ingredients in a mixing bowl and toss until well blended.

2. Spread all ingredients on a sheet pan (cookie sheet) and roast in a 400 degree oven for 15 minutes. Serve immediately.

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