A skillet side dish that comes together fast and tastes like you put in way more effort than you did. Sweet corn, tender edamame, and roasted bell pepper, all tossed with B'Cubs® Classic Honey Mustard for a sweet, honey-forward finish with just a hint of mustard. Serve it as a side or spoon it right over a grilled chicken breast. Ready in under 20 minutes.
Ingredients
- 3 tbsp B'Cubs® Classic Honey Mustard (plus more for serving)
- 1 cup fresh or frozen corn kernels
- 1 cup shelled edamame, cooked
- 1 red bell pepper, diced
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prep: If using frozen corn or edamame, thaw before cooking.
- Saute the pepper: Heat olive oil in a large skillet over medium heat. Add the diced bell pepper and cook for 3 minutes until it starts to soften.
- Add corn and edamame: Add corn and edamame to the skillet. Stir to combine and cook for another 4 to 5 minutes until everything is heated through and the pepper is tender.
- Add the sauce: Remove from heat. Stir in B'Cubs® Classic Honey Mustard and toss until all the vegetables are evenly coated.
- Season and serve: Season with salt and pepper. Finish with fresh parsley and serve as a side or spoon directly over grilled chicken breast.
Serve it With
This skillet is a natural alongside a honey mustard glazed chicken breast and roasted new potatoes for a complete, easy weeknight meal. Brush the chicken with B'Cubs® Classic Honey Mustard before grilling or baking, and let the sweet honey flavor tie the whole plate together.
Tips
- Do not overcook the vegetables. You want a little bite, not mush.
- Fresh or frozen corn and edamame both work well. Use whatever you have on hand.
- Add a drizzle of extra B'Cubs® Classic Honey Mustard right before serving for more sweetness and punch.
Grab a bottle of B'Cubs® Classic Honey Mustard and give it a try.