Best Grilled Corn And Edamame Succotash Salad Recipes

EDAMAME SUCCOTASH

Steps:

• In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
• Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

EDAMAME SUCCOTASH SALAD

Steps:

• Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
• Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or 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.

WARM GRILLED CORN AND EDAMAME SUCCOTASH SALAD

Steps:

• Step 1: Prepare a charcoal grill or preheat a gas grill until medium hot.
• Step 2: Put 2 ears of corn, onion sections and cabbage wedges on a baking sheet. Drizzle all sides with some oil and sprinkle with salt. Place vegetables directly on the grill over the heat. Grill, occasionally turning until nicely golden on all sides, about 15 minutes. Transfer to a cutting board. Let cool.
• Step 3: Meanwhile, cook 1 1/2 cups edamame in a small pot of boiling salted water until crisp-tender, about 2 minutes. Drain.
• Step 4: Grate rind from 2 limes into a large bowl. Then squeeze juice from limes into the bowl. Stir in 1/3 cup olive oil, 1 teaspoon paprika, 1/2 teaspoon cumin and 1/2 teaspoon salt in a large bowl. Add warm edamame to dressing in a bowl.
• Step 5: Use a sharp knife to remove corn kernels from cobs and add to the dressing. Chop grilled onion and cabbage and add to the dressing. Mix well. Add 1/2 cup crumbled queso fresco or 1/4 cup heavy cream. Serve at room temperature sprinkled with 1/4 cup chives.

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.