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

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.