Ingredient

• 2 teaspoons canola oil
• 1 small red onion, chopped
• 2 cans (15-1/4 ounces each) whole kernel corn, drained
• 1-1/2 cups frozen shelled edamame, thawed
• 1/2 medium sweet red pepper, chopped (about 1/2 cup)
• 2 tablespoons unsalted butter, softened
• 1 teaspoon white miso paste
• 3 green onions, thinly sliced
• Coarsely ground pepper

Direction

1. In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer.
2. In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.