Delicious salad that is light and lovely.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.

  • Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.

  • Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.

  • Whisk 1 tablespoon olive oil and vinegar together in a bowl.

  • Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

Nutrition Facts

104 calories; protein 2.2g; carbohydrates 13g; fat 5.8g; sodium 9.9mg. Full Nutrition
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Reviews (3)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/18/2016
My family really likes edamame and corn. This is a really good I summer dip. I might add more jalapeño pepper next time. Plus I added a bit of garlic powder. We really enjoyed it. Served it with Tostitos scoops! Read More
(2)
Rating: 5 stars
06/23/2019
I wanted something lighter than typical Mexican corn to go with grilled chicken and carne asada tacos. This was the perfect option. Some guests added it to their tacos like a relish. Easy to make and delicious. (FYI: I omitted the onion for personal preference.) Read More
Rating: 5 stars
08/11/2017
I love corn and I love edamame! I couldn't stop eating it. One of my top favorites. Read More
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