Edamame Grilled Corn Salad Recipes

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GRILLED CORN, EDAMAME, AND BLACK-EYED PEA SALAD



Grilled Corn, Edamame, and Black-eyed Pea Salad image

Provided by Food Network

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

4 ears grilled corn
1 pound edamame, cooked and shelled
2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain)
1 red onion, finely chopped
4 stalks celery, finely chopped
4 tablespoons melted butter or 2 tablespoons olive oil
1 1/2 cups balsamic vinaigrette, or as needed
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 large head red leaf lettuce, torn into bite size pieces
1 (12-ounce) bag baby spinach
Sliced plum tomatoes, for garnish

Steps:

  • Cut corn kernels off cob and place kernels in a large mixing bowl. Add edamame, black-eyed peas, red onion, celery, and butter or oil. Toss until combined. Add balsamic vinaigrette and minced garlic, mix well. Add salt and pepper, to taste. Refrigerate until ready to serve.
  • Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce. Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve.

SUMMER CORN & EDAMAME SUCCOTASH SALAD



Summer Corn & Edamame Succotash Salad image

A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.

Provided by Kare for Kitchen Treaty

Categories     Salad

Time 16m

Number Of Ingredients 9

2 ears fresh sweet corn (husks and silk removed (or about 1 1/2 cups frozen corn kernels, thawed)
1 (10-ounce) bag frozen shelled edamame
1 pint 10 ounces (or about 1 1/4 cup) 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

Steps:

  • Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
  • Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
  • Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

Nutrition Facts : ServingSize 1 cup, Calories 93 kcal, Sugar 4 g, Sodium 305 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 1 g, Protein 1 g

ROASTED CORN AND EDAMAME SALAD



Roasted Corn and Edamame Salad image

Provided by Shawn Edelman

Categories     Citrus     Ginger     Herb     Onion     Pepper     Vegetable     Side     Freeze/Chill     Corn     Chill     Healthy     Self     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

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