Steamed sweetcorn with edamame
Sweet, juicy steamed corn with edamame boiled with salt and star anise — a simple, filling plate for a wholesome afternoon snack as the summer heat starts to fade.
- 25 min
- Serves 2
- Steam
- Easy
Why it suits you: End of Heat marks summer's retreat, but the 'autumn tiger' still bites, and for a balanced constitution the priority is keeping digestion steady and not overdoing cold or fried food. Sweetcorn and edamame are sweet, neutral grains and beans that strengthen the spleen and boost qi; together they make an afternoon snack with both fibre and protein.
Method
Prep 5 min · Cook 20 min- 1Husk the corn, remove the silk and cut it into chunks. Rinse the edamame and snip a little off each end so they take up the seasoning.
- 2Steam the corn over boiling water on high heat for 15 minutes.
- 3Meanwhile, boil a pan of water with the salt and star anise for 3 minutes, add the edamame, cook for 5 minutes and drain.
- 4Serve the corn and edamame together while warm.
Chef's tips
- Don't overcook the edamame: drain them as soon as they are done to keep them bright green and crisp.
The TCM view
Sweetcorn is sweet and neutral, strengthening the spleen, regulating the middle and promoting urination. Edamame, young soya beans, are sweet and neutral, strengthening the spleen, easing the middle and moistening dryness; star anise is pungent and warm, warming the middle and moving qi. Balanced and mild, it strengthens the spleen and boosts qi — ideal for a balanced constitution as summer turns to autumn.
