Toasted Corn, Cherry Tomato, and Edamame Salad
Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted version.
Serves four to six as a side dish.
1 cup frozen shelled edamame
5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil
Cook the edamame according to package directions. Drain and set aside to cool completely.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 100
, pp. 36
July 1, 2009