Edamame and Grilled Corn Salad

>> Friday, July 5, 2013


Edamame and Grilled Corn Salad


This quick salad was a hit at yesterday's Independence Day get-together. I grilled the corn the night before and made some poblano and grilled corn soup to help cure Joe's summer cold that's been hanging on since the weekend. The corn was chilled and ready to mix up right before our friends arrived. We served this with Veracruz-style Tilapia grilled in foil packets. It had become one of our favorite ways to cook fish.

We like to use the edamame without pods in the frozen vegetable section of the grocery store. I made the vinaigrette with a Mexican lime-infused olive oil that my sister gave me for Christmas. Beth and my mom visited the Queen Creek Olive Mill in Phoenix, AZ in December, and also brought me feta-stuffed green olives. I think I'm going to raid the olive jar when I'm done with this post!

If you don't have any Mexican lime-infused olive oil handy, try 1 tbsp of lime juice and plain olive oil - or mix in whatever flavor you do have. This salad recipe is very flexible.


Ingredients

3 ears corn
12 oz. frozen edamame
1/4 cup red onion, finely chopped
1/3 cup red bell pepper

For the Vinaigrette

1/4 cup lime olive oil
1/3 cup red wine vinegar
1 tbsp garlic powder
1 tsp celery seed
1 tsp ground cumin
1 tsp cracked black pepper
2 tsp salt


Directions

Heat the grill to medium. Shuck the corn and brush with a little oil. Grill on all sides, turning frequently, for about 10 minutes, until the corn is barely cooked and lightly browned. Allow to cool, then cut the kernels from the cob.

Steam the edamame in the microwave or on the stove until tender, about 15 minutes. Rinse with cold water to chill, then let it drain thoroughly. Stir in the corn, pepper, and onion. Shake together the vinagrette ingredients and pour over the salad. Let it chill for at least an hour before serving so that the flavors blend together well.

Serves 4-6.

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