Toasted Corn and Edamame Tomato Salad
Corn is here! We have been so excited to see fresh corn in our CSA baskets the past few weeks! This toasted corn and edamame salad is one of our favorite things to do with it!
This is a pretty hearty salad. It’s full of protein from the edamame, and packed with flavor from the addition of both basil and mint. The dressing and corn both add a hint of sweetness which rounds out the dish nicely. I love this salad because you can keep it in the refrigerator and it only gets better as all the flavors start to marinate together! It is super colorful and an amazing starter to any summer meal. It also differs a bit from most traditional salads (being lettuce-free) and we love that! The original recipe is here on Fine Cooking, and my mom introduced me to this gem of a dish, so thanks mom!
As a vegetarian, I can usually eat around a cup and a half of this and it works as a meal, but for the meat eaters out there, it would go nicely with some chicken or fish! A little tip: if you don’t want to spend a ton of money and time on uncooked packages of edamame, just go to the Whole Foods salad bar and get a box of their fresh edamame!
A few tips on getting kids to eat it: 1) Chop everything smaller, but especially the tomatoes. 2) Add in all the dressing and let it marinate for longer. 3) For really little ones, try serving them just a bit of each thing by itself to let them try it out. My son was extremely put off by the corn, but he loves edamame. [Be aware this has honey in it so it’s not for babies under 1 no matter how many teeth they have!]
Toasted Corn, Edamame, and Tomato Salad
Ingredients
- 2 tablespoons plain yoghurt
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon minced garlic
- kosher salt and pepper to taste
- 5 tablespoons olive oil separated!
- 1 cup edamame
- 2 1/4 cups corn kernels about 3 ears
- 1 cup quartered cherry tomatoes
- 1/4 cup chopped mint
- 1/4 cup chopped basil
Instructions
Make the vinaigrette.
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Combine the yoghurt, lemon juice, honey, garlic, and 1/4 teaspoon of salt in a liquid measuring cup.
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Whisk together, adding 4 tablespoons of olive oil. Return to refrigerator until needed.
Prepare the corn and edamame.
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In a large skillet over medium heat cook the corn in the remaining 1 tablespoon of olive oil. Stir the corn frequently until it starts to brown and become fragrant. (8-10 minutes).
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If using frozen edamame, cook it according to package directions and let it cool. [You can skip this step if you got edamame from the Whole Foods salad bar.]
Assemble.
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Combine the corn, edamame, and chopped tomatoes in a large bowl.
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Add in the chiffonaded herbs and stir.
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Add the vinaigrette along with salt and pepper to taste. You may not use all of the vinaigrette. I find that with kids, they like the creaminess it adds. If you are planning to serve later, use all of the vinaigrette. Toss and return the salad to the fridge. It will keep in a sealed container for a day or two!
