This vibrant salad combines sweet corn and tender edamame with smoky grilled succotash for a fresh, flavorful dish. It’s perfect as a light lunch or a colorful side that’s sure to brighten any meal.
Start by heating your grill to medium-high and give the grates a quick brush with oil to keep things from sticking. While the grill is warming up, spread the corn, onion, red bell pepper, and jalapeno out on a baking sheet. Drizzle them with a couple tablespoons of olive oil, then sprinkle with salt and pepper. Use your hands or a spoon to toss everything so the veggies are nicely coated.
Pop the veggies onto the grill and cook them for about 10 to 15 minutes, turning every few minutes until they’re tender and have some nice charred spots. Once done, set them aside to cool down a bit. Meanwhile, bring a pot of water to a boil and cook the edamame until tender, which should take around 10 to 15 minutes. Drain and let them cool as well.
In a small bowl, whisk together a tablespoon of olive oil and some vinegar to make a simple dressing. Once the grilled vegetables have cooled, cut the corn off the cob and dice the red bell pepper, jalapeno, and onion into bite-sized pieces. Combine all the veggies and edamame in a large bowl.
Pour the dressing over the mixture, toss everything together gently, and season with salt, pepper, and fresh basil to taste. Give it one last toss and it’s ready to serve.
- Use fresh or frozen edamame for the best texture.
- Grill the corn and vegetables until slightly charred for extra smoky flavor.
- Toss the salad gently to keep the ingredients intact and prevent mushiness.
This dish is a vibrant mix of fresh vegetables and smoky flavors. It’s both healthy and satisfying, making it perfect for warm weather or as a colorful side. The combination of sweet corn and tender edamame offers a great balance of texture and taste.
Serve this salad chilled or at room temperature alongside grilled chicken or fish. It also pairs well with crusty bread or can be used as a filling for wraps.
Store leftovers in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness. If the salad seems dry, add a splash of olive oil or lemon juice before serving again.
