Grilled Corn and Edamame Succotash Salad Recipe
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame. Taking inspiration from classic corn succotash, this grilled corn version has a vibrant mix of edamame and tomato instead of lima beans, and lots of scallions and chives.
Grilled Corn and Edamame Succotash Salad Recipe
This succotash salad has a delicious, fresh flavor that is perfect for summer. Grilled corn and edamame provide a tasty alternative to over-done salads.
Equipment
Ingredients
- 2 fresh sweet corn
- 1 bag frozen shelled edamame
- 1 cup cherry tomatoes, halved
- ½ small red onion
- 6 medium basil leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and Pepper
Instructions
- place the corn on the grill for 20 mins and flip half way
- Cut the corn kernels off the cob. Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
- Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve
