Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Toasted Corn, Cherry Tomato, and Edamame Salad

By Maryellen Driscoll Fine Cooking Issue 100
Scott Phillips

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

Nutritional Information

  • 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.
Read Reviews (15)
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

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.

Show More

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today and get the latest from Fine Cooking plus special offers

Site Links

Taunton Network

© 2018 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2018

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?