GRILLED CORN AND EDAMAME SUCCOTASH
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
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