Summer Corn Edamame Salad

Creating a vibrant and refreshing dish is always a joy, especially when it’s as delightful as Summer Corn Edamame Salad. I remember the first time I stumbled upon this recipe during a warm summer gathering at a friend’s house. The sun was shining, and the air was filled with laughter as we enjoyed the beauty of the season. This salad quickly became a favorite, bursting with colors and flavors that truly encapsulate the spirit of summer. The sweetness of fresh corn, the earthy notes of edamame, and the juicy cherry tomatoes come together in a way that invites everyone to come back for seconds.

As I prepared this salad, I couldn’t help but think of all the picnics and outdoor barbecues where it would shine. It’s not just about the taste, but the memories created around sharing a meal with loved ones. This dish is perfect for those hot days when you want something light yet satisfying. Whether it’s a potluck or a simple family dinner, Summer Corn Edamame Salad fits right in. Plus, it’s so easy to whip up, making it a go-to when you want something wholesome without the fuss.

What to Buy for Summer Corn Edamame Salad

When it comes to making Summer Corn Edamame Salad, the ingredients play a crucial role. Each component contributes to the overall flavor and texture, creating a harmonious balance. Freshness is key, especially with vegetables. This salad combines the sweetness of corn, the nuttiness of edamame, and the juiciness of cherry tomatoes, making every bite a celebration of summer.

• 2 ears fresh sweet corn (husks and silk removed)
• 10 ounces frozen shelled edamame (1 bag)
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, diced
• 5-6 medium basil leaves, chiffonaded
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Directions for Summer Corn Edamame Salad

Making Summer Corn Edamame Salad is as enjoyable as eating it! The process is straightforward, allowing you to savor every moment in the kitchen while creating something truly special. Let’s dive into the steps to make this delightful dish.

1. Set a large pot of water over high heat. Bring it to a boil. Carefully add the corn cobs, ensuring not to splash boiling water. Boil for three minutes, which will make the corn tender and sweet. Remove the cobs with tongs and set them aside to cool for a bit.
2. Now, it’s time to add the edamame to the boiling water. Cook for another three minutes. Once done, drain the edamame and let them cool alongside the corn.
3. Once the corn is cool enough to handle, cut the kernels off the cob. I recommend standing the cob on its end and using a large, sharp chef’s knife for safety and efficiency. The kernels should fall into a bowl, ready to be mixed.
4. Add the cut corn kernels into a large mixing bowl, together with the cooled edamame. The colors and textures should already look appealing!
5. Next, it’s time to introduce the rest of the ingredients. Add the halved cherry tomatoes, diced red onion, and chiffonaded basil leaves to the bowl. Each ingredient adds its unique flair to the salad.
6. Drizzle in olive oil and balsamic vinegar. These two will create a light dressing that pulls everything together.
7. Sprinkle salt and pepper over the mixture. Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, adjusting to your taste preferences later.
8. Now, toss everything together gently but thoroughly. You should see all the ingredients well combined, coated with the dressing, and ready to shine!
9. Take a moment to taste the salad. If needed, feel free to add more salt or pepper to suit your liking. This is your creation, and it should reflect your taste!
10. Serve immediately for the freshest flavor or refrigerate until you are ready to enjoy. This salad keeps well for 2 to 3 days in the refrigerator, but I doubt it will last that long!

Helpful Hints

Every dish has its share of tips that can elevate the experience. Here are some valuable insights for making the best Summer Corn Edamame Salad:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days for optimal freshness.
• Freezing: This salad is best enjoyed fresh. However, you can freeze the edamame prior to cooking if you have a surplus.
• Pairing: Summer Corn Edamame Salad pairs beautifully with grilled chicken or fish, making it a great addition to summer barbecues.
• Variations: Feel free to customize by adding your favorite ingredients like diced cucumber or avocado for extra creaminess.
• Batch Prep: Make a larger batch at the beginning of the week for quick lunches or sides at dinner.

How to Enjoy Summer Corn Edamame Salad

Serving Summer Corn Edamame Salad is an opportunity to get creative and enjoy its versatility:

• Perfect for Picnics: This salad is an ideal companion for outdoor gatherings and picnics. Its bright colors and fresh flavors are sure to impress.
• Lunch Delight: Enjoy it as a light lunch option on its own or paired with a side of whole grain bread.
• Great Side Dish: It pairs well with grilled meats, making it a fantastic side for summer barbecues.
• Meal Prep Friend: Prepare it ahead of time for easy lunches throughout the week.
• Seasonal Serving: Serve it during summer gatherings, birthdays, or even as a refreshing dish during holidays.
• Storage Tips: If you have leftovers, store them in an airtight container to maintain freshness for a couple of days in the fridge.

FAQ

Conclusion

Summer Corn Edamame Salad is truly a dish that encapsulates the essence of summer with its fresh ingredients and vibrant flavors. It’s not just a recipe; it’s a way to celebrate the season and create beautiful memories around the table. I encourage you to give it a try and see how a simple salad can elevate your meals this summer.

Summer Corn Edamame Salad

Craving something light and refreshing? Summer Corn Edamame Salad is the perfect dish for those warm days. With sweet corn, crunchy edamame, and juicy tomatoes, it’s a vibrant addition to any meal. Enjoy this easy weeknight dinner and impress your guests with a salad that highlights the best of summer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 ears fresh sweet corn husked and silk removed
• 10 ounces frozen shelled edamame (1 bag)
• 1 pint cherry tomatoes , halved
• 1/2 small red onion , diced
• 5-6 medium basil leaves , chiffonaded
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Equipment

• Cutting Board
• Large Pot

Method

 

1. Set a large pot of water over high heat. Bring it to a boil. Carefully add the corn cobs, ensuring not to splash boiling water. Boil for three minutes, which will make the corn tender and sweet. Remove the cobs with tongs and set them aside to cool for a bit.
2. Now, it’s time to add the edamame to the boiling water. Cook for another three minutes. Once done, drain the edamame and let them cool alongside the corn.
3. Once the corn is cool enough to handle, cut the kernels off the cob. I recommend standing the cob on its end and using a large, sharp chef’s knife for safety and efficiency. The kernels should fall into a bowl, ready to be mixed.
4. Add the cut corn kernels into a large mixing bowl, together with the cooled edamame. The colors and textures should already look appealing!
5. Next, it’s time to introduce the rest of the ingredients. Add the halved cherry tomatoes, diced red onion, and chiffonaded basil leaves to the bowl. Each ingredient adds its unique flair to the salad.
6. Drizzle in olive oil and balsamic vinegar. These two will create a light dressing that pulls everything together.
7. Sprinkle salt and pepper over the mixture. Start with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, adjusting to your taste preferences later.
8. Now, toss everything together gently but thoroughly. You should see all the ingredients well combined, coated with the dressing, and ready to shine!
9. Take a moment to taste the salad. If needed, feel free to add more salt or pepper to suit your liking. This is your creation, and it should reflect your taste!
10. Serve immediately for the freshest flavor or refrigerate until you are ready to enjoy. This salad keeps well for 2 to 3 days in the refrigerator, but I doubt it will last that long!

Notes

Use 1 1/2 cups frozen corn kernels, thawed, instead of corn on the cob.

Use fresh refrigerated edamame instead of frozen (I’ve seen it at Trader Joe’s).

Previous PostTurkey Tetrazzini

Next Post Taco Salad with Ground Beef

Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.