I got this recipe from my Irish aunt. She created this recipe to combine elements they both loved because her husband is Italian. This Shepherd’s Pie variant is what it is. In gravy, beef broth should be used instead of water for a deeper flavor.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 5 ears corn, shucked
- ½ yellow onion, peeled
- 1 red bell pepper, stemmed and seeded
- 1 jalapeno pepper
- 3 tablespoons olive oil, divided
- salt and ground black pepper to taste
- 1 cup frozen shelled edamame (green soybeans)
- 1 tablespoon white wine vinegar
- 2 tablespoons chopped fresh basil, or to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
- Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
- Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
- Whisk 1 tablespoon olive oil and vinegar together in a bowl.
- Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.
Reviews
I wanted something lighter than typical Mexican corn, to go with grilled chicken and carne asada tacos. This was the perfect option. Some guests added it to their tacos like a relish. Easy to make and delicious. (FYI: I omitted the onion for personal preference.)
I love corn and I love edamame! I couldn’t stop eating it. One of my top favorites .
My family really likes edamame and corn. This is a really good I summer dip. I might add more jalapeño pepper next time. Plus I added a bit of garlic powder. We really enjoyed it. Served it with Tostitos scoops!