Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- Add the cut corn kernels into a large mixing bowl, together with the cooled edamame. The colors and textures should already look appealing!
- 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.
- Drizzle in olive oil and balsamic vinegar. These two will create a light dressing that pulls everything together.
- 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.
- Now, toss everything together gently but thoroughly. You should see all the ingredients well combined, coated with the dressing, and ready to shine!
- 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!
- 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).