| | Directions |
- In a small bowl, combine butter, miso, and soy sauce. Set aside until needed.
- Bring water to boil in a large Dutch oven or saucepan.
- Add edamame and cook, stirring occasionally, 15 to 20 minutes or until edamame are tender.
- Meanwhile, in a large cast iron skillet or heavy pan, brown sausage, onions, and garlic over medium-high heat.
- Remove to bowl and cover to keep warm.
- Add corn to skillet and cook until slightly browned, about 5 minutes.
- Reduce heat to low. Stir in reserved sausage mixture, cooked edamame and miso-butter mixture.
- Stir to thorougly coat.
- Remove from heat and stir in mint. Place mixture on large serving platter. Garnish with fresh mint sprigs.
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Servings: 6
|  | | Ingredients | | - | | 3 tablespoons butter |
| - | | 2 tablespoons white miso |
| - | | 1 tablespoon low sodium soy sauce |
| - | | 3 quarts water |
| - | | 2 cups edamame - shelled |
| - | | 16 ounces Premio Sweet Italian Sausage Meat |
| - | | 1/2 cup red onion - diced |
| - | | 1 clove garlic - minced |
| - | | 2 cups fresh white sweet corn kernels |
| - | | 1 tablespoon fresh mint - finely chopped |
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