I stole this recipe for Corn Edamame Succotash Salad from lastingredient.com. This light and tasty salad is perfect for starting off a healthy new year. Corn is sautéed in a skillet with shelled edamame. Lemon vinaigrette for the salad is made with lemon juice, garlic, salt, pepper and olive oil. After the corn cools, it is mixed with cut tomatoes, scallions and chives. The vinaigrette is tossed in before serving. This twist on traditional succotash gets protein from edamame.
Did you know? Succotash is a southern United States dish made with lime beans, corn kernels, and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash meaning “boiled whole kernels of corn.”¹ (see more trivia in the Trivia tab)
In a large skillet add 1 tsp olive oil and sauté 2 ¼ cups corn kernels and 1 ½ cups shelled edamame until lightly charred, about 5 to 7 minutes. (Use frozen corn and edamame, thaw before cooking.) Set aside to cool.
Then in a small mixing bowl, whisk together juice of ½ lemon, 1 minced clove of garlic, ½ tsp salt, ¼ tsp pepper and 2 tbsp olive oil.
Next in a large bowl add 1 pint cherry tomatoes (halved or quartered), 2 scallions thinly sliced and 2 tbsp chives.
Mix in cooled corn and edamame.
Stir in the lemon vinaigrette. Taste and add more salt and pepper if needed.
If you liked the recipe for Corn Edamame Succotash Salad you can try other salads such as Tex-Mex Chopped Chicken Salad, Israeli Couscous & Tuna Salad, Greek Tomato Cucumber Salad with Crispy Chickpeas, Charred Corn Salad or Super Italian Chopped Salad.
Corn Edamame Succotash Salad
Ingredients
- 3 ears corn shucked
- 1 tsp + 2 tbsp olive oil
- Juice of ½ lemon
- 1 garlic clove minced
- ½ tsp salt
- ¼ tsp pepper
- 1 ½ cups shelled edamame cooked
- 1 pint cherry tomatoes halved or quartered
- 2 scallions thinly sliced
- 2 tbsp chives
Instructions
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Rub corn with 1 tsp olive oil and grill until lightly charred, about 5 to 7 minutes. Let the corn cool slightly before slicing the kernels off the corn.
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In a small mixing bowl, whisk together lemon juice, garlic, salt, pepper and remaining olive oil.
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In a large bowl combine corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if needed.
Recipe Notes
If you don’t want to grill the corn cobs (or only have corn kernels) you can sauté in a skillet with the edamame until the corn is lightly charred.