Best Grilled Corn And Edamame Succotash Recipes

Grilled Corn and Edamame Succotash Salad image

Provided by klenke

Time 30m

Yield 8

Number Of Ingredients 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

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.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 13 g, Fat 5.8 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 9.9 mg, Sugar 3.1 g

GRILLED CORN AND EDAMAME SUCCOTASH image

Yield 8

Number Of Ingredients 5

Steps:

Set 6 stripped ears of corn, 1 red bell pepper, stemmed, seeded and halved 1/2 yellow onion, peeled on a baking sheet Drizzle with 2 tablespoons extra-virgin olive oil, season with sea salt and black pepper and rub to coat. Transfer to grill and cook for 10-15 minutes, turning several times, until dark grill marks appear. Cool. Meanwhile, boil 1 cup frozen, shelled edamame; let cool. In a serving bowl, whisk 1 tablespoon olive oil with 1 tablespoon white wine vinegar. Dice bell pepper and onion and cut kernels from corn cobs. Transfer pepper, onion and corn to the serving bowl. Add edamame and toss. Season with salt, pepper and 3 thinly sliced basil leaves