Succotash Salad Featuring Grilled Corn and Edamame

A colorful salad combines the smoky sweetness of grilled corn with the fresh crunch of edamame for a delightful twist on a classic side dish. It’s quick to prepare and perfect for warm-weather gatherings or a healthy snack.

Tips To Improve This Recipe

Grill the corn until it has nice char marks for added smoky flavor.
Use fresh or frozen edamame, but be sure to thaw and drain them well before mixing.
Toss the salad gently to keep the vegetables crisp and avoid mushiness.

Ingredients 0/9

5 ears corn, shucked ½ yellow onion, peeled 1 red bell pepper, stemmed and seeded 1 jalapeno 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

Why You'll Love This Recipe

This salad is a fresh and vibrant dish that combines smoky grilled corn with tender edamame. It offers a great balance of textures and flavors, making it both satisfying and nutritious. Perfect for warm weather or as a colorful side.

Step 1

Heat 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, toss the corn, onion, red bell pepper, and jalapeno on a baking sheet. Drizzle them with a couple of tablespoons of olive oil and sprinkle with salt and pepper, then use your hands to make sure everything’s nicely coated.

Step 2

Pop the veggies on the grill and cook them for about 10 to 15 minutes, turning occasionally until they’re tender and have some nice char marks. Once they’re done, set them aside to cool down a bit.

Step 3

Meanwhile, bring a pot of water to a boil and cook the edamame until tender, which usually takes around 10 to 15 minutes. Drain them and let them cool as well.

Step 4

In a small bowl, whisk together a tablespoon of olive oil with some vinegar to make a simple dressing. Once the grilled veggies have cooled, cut the corn off the cob and dice the red bell pepper, jalapeno, and onion into bite-sized pieces.

Step 5

Combine all the veggies and edamame in a big bowl, then drizzle the dressing over everything. Give it a good toss to mix, and finish with a sprinkle of salt, pepper, and some fresh basil for a burst of flavor.

105

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Options

Serve this salad chilled or at room temperature. It pairs well with grilled chicken, fish, or tofu. Add a squeeze of fresh lime or a sprinkle of feta cheese to elevate the flavors even more.

How To Refrigerate This Dish

Store leftovers in an airtight container in the refrigerator. It’s best eaten within 2 days to keep the vegetables fresh and crunchy. Give it a quick stir before serving again.