Roasted Shoepeg Corn & Edamame Medley
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.
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
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.