Edamame with lime and paprika

When Jon and I were in Montreal a couple of weeks ago, we encountered what we've become far too acquainted with on our last few trips: serious rainfall. In an otherwise gorgeous summer, at least here in Upstate New York, we managed to pick quite the unwelcoming weekend in Montreal to learn our way around the city. We didn't let it impact our trip too much, but of course one effect of it is undoubtedly slipping into more roofed areas than we might usually - AKA, more coffee, drink, and food stops than normal (which is saying a lot given the amount we do that anyway).

After being caught in one little mini downpour, we scurried off our headed path into an awesome little joint called Venice MTL. It was, interestingly, a little slice of warm, beachy, California heaven, brought all the way to Canada. The decor and overall vibe was fun, laid-back, and almost even a little unapologetically gitchy, and frankly, just what we needed after coming in feeling soaked and chilled. And the very best part? THE FOOD. We had an array of bright, fresh dishes like an ahi tuna poke bowl (which was truly incredible), avocado toast, and this limey edamame that I knew I'd have to try and recreate.

Well guys, I did it. And it's every bit as delicious as I remembered it. Although I thought edamame may have previously fallen into the "if it ain't broke, don't fix it" category, simply steamed and dusted with sea salt, it's safe to say that these little pods can still seriously pull off a bit of an outfit change.

Edamame with lime and paprika

Serves 2-4 as appetizer
1 T sour cream
1 T mayo
Lime juice from half a really juicy lime (or a whole lime if it isn’t a juicy one)
10 oz whole pod edamame (I think the frozen ones work just fine)
Zest of a whole lime
½ tsp paprika, plus a little extra for garnish
Pinch of cayenne pepper
Good amount of flaky sea salt like Maldon or fleur de sel, plus even more for garnish
Lime wedge for serving

Begin by mixing together in a small bowl the sour cream, mayonnaise, and lime juice. Set aside. Steam edamame on the stove for 3-4 minutes or according to package directions. As soon as it’s done steaming, drain and toss in a large bowl with cream mixture. Add in lime zest, paprika, cayenne pepper, and sea salt. Taste for seasoning - add more salt if needed or more cayenne if you want more heat. Transfer edamame to a serving bowl, and provide an extra bowl for holding the empty pods. Serve edamame with a lime wedge (it definitely needs another squeeze of lime over the top!), and an extra sprinkling of paprika and flaky sea salt.