Toasted Corn, Cherry Tomato, and Edamame Salad recipe add your recipe to finecooking.com
Test Kitchen Approved

Toasted Corn, Cherry Tomato, and Edamame Salad

by Maryellen Driscoll
One Star Two Stars Three Stars Four Stars Five Stars read reviews (5)

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.

Make-Ahead Vegetarian
ingredient discovery
Ingredients edamame olive oil sweet corn more more
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
From Fine Cooking 100, pp. 36
July 1, 2009

user reviews

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Star Star Star Star Star by cejh, 6/9/2010I 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).
Star Star Star Star Star by llf, 10/3/2009This 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.
Star Star Star Star Star by cmtl, 8/25/2009Fantastic - summer in a bowl! 2nd time I made it I added avocado and it was even better.
Star Star Star Star Star by rbickley, 8/12/2009The dish is light, flavorful and a crowd pleaser! We loved it. Great flavors and a wonderful dish for the summer.
Star Star Star Star Star by MMX, 8/3/2009Great 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.