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Grilled Corn and Edamame Succotash Salad
Grilled Corn and Edamame Succotash Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Grilled corn and edamame tossed in tangy vinaigrette - perfect summer succotash.
Ingredients:
  • 5 ears corn, shucked
  • 0.5 yellow onion, peeled
  • 1 red bell pepper, stemmed and seeded
  • 1 jalapeno pepper
  • 3 tablespoons olive oil, divided
  • 1 cup frozen shelled edamame (green soybeans)
  • 1 tablespoon white wine vinegar
  • 2 tablespoons chopped fresh basil, or to taste
Instructions:
  • Prepare the outdoor grill by heating it to medium-high heat and lightly oiling the grate.
  • Spread corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to ensure even coating.
  • Grill the vegetables until tender with nice dark grill marks, turning occasionally, for 10 to 15 minutes. Let them cool down.
  • Bring a pot of water to a boil. Add edamame and cook until tender, which should take about 10 to 15 minutes. Drain and cool before using.
  • Combine 1 tablespoon each of olive oil and vinegar in a bowl and whisk until emulsified.
  • Finely chop red bell pepper, jalapeno pepper, and onion. Remove corn kernels from the cob. Mix all vegetables in a serving dish along with edamame. Drizzle with oil and vinegar dressing, then sprinkle with salt, pepper, and basil. Enjoy the vibrant flavors!

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