Toasted Corn, Cherry Tomato, and Edamame Salad
Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted version.
Ingredients
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1 cup frozen shelled edamame
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5 tablespoons extra-virgin olive oil
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2-1/4 cups fresh corn kernels (from about 3 medium ears)
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2 tablespoons plain low-fat yogurt
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2 tablespoons fresh lemon juice
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1 teaspoon clover honey
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1/2 teaspoon minced garlic
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Kosher salt
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Freshly ground black pepper
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1 heaping cup quartered cherry tomatoes (about 15)
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1/4 cup very thinly sliced fresh mint
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1/4 cup very thinly sliced fresh basil
Directions
1.
Cook the edamame according to package directions. Drain and set aside to cool completely.
2.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
3.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 teaspoon salt. Slowly pour in the remaining 4 tablespoons olive oil, whisking constantly until blended. Season to taste with salt and pepper.
4.
In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
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Recommended Recipe:
Egyptian Edamame Stew
A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) have been shown to lower LDL cholesterol. They can be found shelled in the freezer section of well-stocked supermarkets. This stew is great served with couscous, bulgur or warm whole-wheat pita bread to soak up the sauce.
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