Grilled Corn and Edamame Salad
⏳ Time
30 minutes + 30 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Grilled Corn and Edamame Salad
Ingredients
- Corn Cobs - 8 pieces
- Onion - 1 head
- Shelled Frozen Edamame - 15 oz
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 10 fl oz
- Wine Vinegar - to taste
- Chopped Tarragon Leaves - 0 oz
- Cherry Tomatoes - 15 oz
Step by Step guide
Step 1
Peel back the leaves on the corn cobs, but do not remove them. Remove the silk, then wrap the cobs back in the leaves. Soak in cold water for 30 minutes. Prepare the grill. Grill the corn until cooked and the leaves are slightly charred, about 5-10 minutes; let cool, remove the leaves, and cut off the kernels.
Step 2
Grill the onion, turning once, until soft and browned, about 3-5 minutes. Chop coarsely; transfer to a bowl with the corn kernels.
Step 3
Boil the edamame in salted water until tender, about 2-3 minutes. Place in a bowl of ice water. Drain, then transfer the edamame to the bowl with the corn; add oil, vinegar, tarragon, tomatoes, salt, and pepper; mix well, shaking the bowl.
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