Chayote Edamame Succotash
With a mild cucumberish taste, chayote squash is such a versatile ingredient. The combination of the chayote, corn, edamame, oregano and romano cheese makes for a great flavor and texture pairing. Plus, it only takes 6 minutes to cook! If you’re vegan, just omit the cheese!
- Yield: Makes 3 cups 1x
Ingredients
Scale
- 2 teaspoons olive oil (or other cooking oil such as avocado or culinary algae oil)
- 1 whole chayote, peeled, quartered lengthwise and sliced into 1/4″ slices (should have 2 cups)
- 3/4 cup frozen corn kernals
- 3/4 cup frozen shelled edamame
- 1/4 teaspoon kosher salt
- 1 Tablespoon chopped fresh oregano
- 1 Tablespoon grated Romano cheese
Instructions
- Heat oil in a 12 inch saute pan. Once oil is hot, add the frozen corn and edamame and cook without stirring for 3 minutes, or until you hear a light crackling sound from the corn.
- Add the chayote, give everything a stir and cook for 3 more minutes.
- Add the salt, oregano and Romano cheese, stir to combine and turn heat off.
- Serve and enjoy!
Keywords: corn, chayote, edamame, succotash
