Servings: 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.

Ingredients

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

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

Preparation

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.

(14 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Edamame
IN THIS RECIPE
Sweet Corn
IN THIS RECIPE
Plain Yogurt
FEATURED
Chinese Black Rice

Reviews

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Reviews (15 reviews)

ndchef | 07/29/2017
This is delicious!
Made it as written except cut the cherry tomatoes in 1/2, as they weren't very big. Yum!
grlup | 09/05/2016
This is really good when made with fresh summer corn, tomatoes and herbs. I wouldn't bother making it unless I had fresh ingredients. I need to make this more often in the summer. Really good.
bellaginger | 07/05/2016
Delicious! Served at our July 4th party & everyone loved and commented on the tasty dressing. In addition to cooked edamame I tossed in about 1/4 cup of frozen & by the time we ate it later on it gave it an added texture. Yum.

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What We're Cooking Now

Name: Toasted Corn, Cherry Tomato, and Edamame Salad
Yield: four to six as a side dish. servings
Cuisine: American
Ingredients: 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