Grilled Corn and Edamame Succotash Salad
Ingredients
- 5 ears corn, shucked
- 1 red bell pepper, stemmed and seeded
- ½ yellow onion, peeled
- 1 jalapeño chile pepper
- 3 tablespoons olive oil, divided
- salt and ground black pepper to taste
- 1 cup frozen shelled edamame (green soybeans)
- 1 tablespoon white wine vinegar
- 2 tablespoons chopped fresh basil, or to taste
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Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place corn, bell pepper, onion, and jalapeño on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and black pepper. Rub to evenly coat.
- Cook vegetables on the preheated grill until tender and dark marks appear, 10 to 15 minutes, flipping several times. Set aside to cool.
- Bring a medium pot of water to a boil. Add edamame; cook until tender, 10 to 15 minutes. Drain and cool.
- Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl until combined; set aside.
- Dice bell pepper, onion, and jalapeño; cut kernels off cobs. Combine vegetables in a serving dish; add edamame. Toss salad with vinaigrette; season with basil, salt, and black pepper.
Source
Original recipe: View Original