Toasted corn with cherry tomato and edamame salad

  • Time 30 minutes    
  • Yield 4 to 6 as a side dish.


    1 cup frozen shelled edamame
    5 Tbs. extra-virgin olive oil
    2-1/4 cups fresh corn kernels (from about 3 medium ears)
    2 Tbs. plain low-fat yogurt
    2 Tbs. fresh lemon juice
    1 tsp. clover honey
    1/2 tsp. minced garlic
    Kosher salt
    Freshly ground black pepper
    1 heaping cup quartered cherry tomatoes (about 15)
    1/4 cup very thinly sliced fresh mint
    1/4 cup very thinly sliced fresh basil


    Cook the edamame according to package directions. Drain and set aside to cool completely.
    Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
    In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
    In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and toss again. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
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