Best Edamame Corn Salad Recipes

EDAMAME AND CORN SALAD

Steps:

• Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
• Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

GRILLED CORN AND EDAMAME SUCCOTASH SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
• Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
• Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
• Whisk 1 tablespoon olive oil and vinegar together in a bowl.
• Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

SUMMER CORN & EDAMAME SUCCOTASH SALAD

Steps:

• Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
• Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
• Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
• In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
• Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
• In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

EDAMAME CORN CARROT SALAD

Steps:

• Place edamame in a small saucepan; add water to cover. Bring to a boil; cook 4-5 minutes or until tender. Drain and place in a large bowl; cool slightly., Add carrots, corn, green onions and cilantro. Whisk together vinaigrette ingredients; toss with salad. Refrigerate, covered, at least 2 hours before serving.

GRILLED CORN, EDAMAME, AND BLACK-EYED PEA SALAD

Steps:

• Cut corn kernels off cob and place kernels in a large mixing bowl. Add edamame, black-eyed peas, red onion, celery, and butter or oil. Toss until combined. Add balsamic vinaigrette and minced garlic, mix well. Add salt and pepper, to taste. Refrigerate until ready to serve.
• Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce. Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve.

GRILLED CORN, EDAMAME, AND BLACK-EYED PEA SALAD

Steps:

• Cut corn kernels off cob and place kernels in a large mixing bowl. Add edamame, black-eyed peas, red onion, celery, and butter or oil. Toss until combined. Add balsamic vinaigrette and minced garlic, mix well. Add salt and pepper, to taste. Refrigerate until ready to serve. Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce. Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve.

EDAMAME (SOYBEAN) & CORN SALAD

Steps:

• In a small saucepan, combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.
• Place edamame, corn and red pepper in a medium bowl.
• Pour vinegar mixture over vegetables. Stir to mix.
• Cover and chill 1 to 4 hours, stirring once.
• Just before serving stir in cilantro.

EDAMAME & GRILLED CORN SALAD

Steps:

• Heat grill to medium-high heat.
• Grill corn 8 to 10 min. or until tender and lightly browned, turning occasionally. Cool slightly.
• Meanwhile, combine next 5 ingredients in medium bowl. Mix mayo and cheese until blended. Add to edamame mixture; mix lightly.
• Cut kernels off corn cobs. Add to edamame mixture; mix lightly.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Soak fresh corn in cold water about 30 minutes.
• Heat grill on high.
• Grill corn in husk, 10 to 15 minutes, turning once.
• Let cool.
• Remove husks.
• Cut corn from cob into a bowl; combine with remaining ingredients.
• Cover and chill in refrigerator until ready to serve.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl. Cook edamame according to package directions. Drain and let cool. Add to corn. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.

QUINOA, CORN AND EDAMAME SALAD

Steps:

• 1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain. 2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels. 3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve. Yield: Serves four to six. Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator. Nutritional information per serving (four servings): 359 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 25 milligrams sodium (does not include salt added during cooking); 10 grams protein Nutritional information per serving (six servings): 239 calories; 12 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 17 milligrams sodium (does not include salt added during cooking); 7 grams protein

CORN, EDAMAME AND BEAN SALAD

Steps:

• 1. Mix together all ingredients, taste for salt and pepper.
• 2. Chill for at least one hour before serving.

SOUTHWESTERN CORN/EDAMAME SALAD

Steps:

• Mix all ingredients except avocado together.
• Refrigerate salad for at least 2 hours to allow flavors to blend.
• Salad can be made up to 2 days ahead of time, but I would not add tomatoes until closer to serving so the salad does not become too watery.
• Add chopped avocado just prior to serving.
• Garnish with additional cilantro and lime wedges.

EDAMAME, CORN AND TOMATO SALAD

Steps:

• 1. Microwave corn, 2 ears at a time, for about 3 1/2 minutes. Remove husks and silk and cool. Cut kernels from the cob and place in a large bowl.
• 2. Cook edamame according to package directions. Rinse with cold water until cool. Drain. Add to the corn.
• 3. DRESSING: While corn and edamame are cooking, mix together lime juice, oil, salt, pepper and sugar (optional) in a jar with a tight fitting lid. Shake to mix and set aside.
• 4. Add tomato, avocado and parsley to corn and edamame.
• 5. Shake up dressing again and add to the salad. Gently mix. Serve immediately.
• 6. NOTE: If you want to make this ahead of time, prep the corn, edamame, tomato and parsley. Make up the dressing, but do not add it to the salad. Just before serving, dice the avocado and add it and the dressing to the salad.

GRILLED CORN & EDAMAME SALAD

Steps:

• Soak corn in water 30 min.
• Heat grill to high heat. Remove husks and silk from corn. Grill corn, red pepper and onion slices 15 min., turning after 8 min. Cool 15 min.
• Cut corn kernels from cobs; place in large bowl. Remove and discard skin and seeds from pepper. Chop pepper and onion slices. Add to corn along with remaining ingredients; mix lightly.

EDAMAME,QUINOA, CORN SALAD

Steps:

• Cook quinoa, chop and assemble

EDAMAME & CORN SALAD

Steps:

• 1. Boil corn, cool and cut off kernels. Or use 1 1/2 cups frozen corn.
• 2. Boil edamame in highly salted water for 5 minutes. Drain, cool and remove beans from shell.
• 3. Put cut corn, edamame, onion, red pepper, oil, vinegar and seasonings into bowl, mix together and chill for 1/2 hour or more. Adjust seasonings to taste.
• 4. To serve, sprinkle with sliced green onion and either serve as is, or serve over a bed of lettuce greens.

EDAMAME-CORN SALAD

Steps:

• Combine edamame, corn, tomatoes, chives, garlic, vinegar, olive oil, salt and pepper in a large bowl, mixing well. Chill at least 30 minutes. Top with basil before serving. Toss gently.