Name: Grilled Corn and Edamame Succotash Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Corn, shucked - 5 ears; Yellow onion, peeled - ½; Red bell pepper, stemmed and seeded - 1; Jalapeno pepper - 1; Olive oil, divided - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons; Frozen shelled edamame (green soybeans) - 1 cup; White wine vinegar - 1 tablespoon; Chopped fresh basil, or to taste - 2 tablespoons

Grilled Corn and Edamame Succotash Salad

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Corn and Edamame Succotash Salad

1. Corn, shucked - 5 ears

2. Yellow onion, peeled - ½

3. Red bell pepper, stemmed and seeded - 1

4. Jalapeno pepper - 1

5. Olive oil, divided - 3 tablespoons

6. Salt and ground black pepper to taste - 3 tablespoons

7. Frozen shelled edamame (green soybeans) - 1 cup

8. White wine vinegar - 1 tablespoon

9. Chopped fresh basil, or to taste - 2 tablespoons

How to cook deliciously - Grilled Corn and Edamame Succotash Salad

1. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Stage

Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.

3. Stage

Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.

4. Stage

Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.

5. Stage

Whisk 1 tablespoon olive oil and vinegar together in a bowl.

6. Stage

Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.