My Recipe Box

Toasted Corn, Cherry Tomato, and Edamame Salad

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Serves four to six as a side dish.

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.

  • 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
  • Kosher salt
  • 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):
Calories (kcal): 200; Fat (g): 13; Fat Calories (kcal): 110; Saturated Fat (g): 1.5; Protein (g): 5; Monounsaturated Fat (g): 8; Carbohydrates (g): 18; Polyunsaturated Fat (g): 1.5; Sodium (mg): 65; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Scott Phillips

Everybody loved it. Great side dish for chicken or pork when you don't want to make rice or potatoes. It's sort of starch, sort of vegetable. Also works well with a green salad.

I made multiples of this recipe, along with many other dishes, for my daughter's wedding August 20th. I was asked by people who attended to forward this recipe to them. It is a delicious , fresh, easy salad to make.

Perfect to end a hot day. Cook the edamame and corn in the cool of the morning, then enjoy the salad, with maybe cottage cheese and crackers, for a light supper. My husband awards it only 4 stars, because he doesn't like edamame, but he liked the "dressing" (probably the refreshing mint and basil).

This is my summer "go to" salad. I use a container of greek yogurt w/honey as the dressing--so simple! Black beans and hearts of palm, along with diced red and yellow peppers are great additions.

I can't decide if I should give this recipe to everyone I know or keep this as a wonderful secret. It's fantastic! Delicious!

I agree with all the other reviewers - this is so delicious! The mint and basil makes it bright and oh so tasty. A wonderful salad to take on a picnic. Only used about 2/3 of the dressing, which I thought was plenty (and I used less honey than called for - perfect).

I love this salad! All the flavours were perfectly balanced, the only challenge being not eating it all in one sitting. Accomplished. With difficulty. Will make again (and again).

This was really good, and I loved the dressing. We had it as part of a summer bbq meal with steak, roasted potatoes, and red wine. Excellent. The leftovers made a nice lunch; I will definitely make this again.

Fantastic - summer in a bowl! 2nd time I made it I added avocado and it was even better.

The dish is light, flavorful and a crowd pleaser! We loved it. Great flavors and a wonderful dish for the summer.

Great flavor! Takes about an hour, or less, to make. Can be made ahead. Combine the edamame, corn, and vinagrette in a bowl. Cover and put in fridge. (I waited four hours.) Before serving, add tomatoes and herbs. Then serve.

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