Warm Grilled Corn And Edamame Succotash Salad Recipes
WARM GRILLED CORN AND EDAMAME SUCCOTASH SALAD
I love corn and lima beans in a summery succotash. Here, the corn gets grilled along with sweet onion and tender napa cabbage. Shelled edamame makes a more contemporary version of the old-time dish, but we don't pass up lima beans when we can find baby limas in the freezer case. Crumbled fresh cheese or a drizzle of heavy cream enriches the dish.
Provided by JeanMarie Brownson
Categories Salads, Side Dishes, Vegetables
Time 39m59S
Yield 6
Number Of Ingredients 11
Steps:
- Step 1: Prepare a charcoal grill or preheat a gas grill until medium hot.
- Step 2: Put 2 ears of corn, onion sections and cabbage wedges on a baking sheet. Drizzle all sides with some oil and sprinkle with salt. Place vegetables directly on the grill over the heat. Grill, occasionally turning until nicely golden on all sides, about 15 minutes. Transfer to a cutting board. Let cool.
- Step 3: Meanwhile, cook 1 1/2 cups edamame in a small pot of boiling salted water until crisp-tender, about 2 minutes. Drain.
- Step 4: Grate rind from 2 limes into a large bowl. Then squeeze juice from limes into the bowl. Stir in 1/3 cup olive oil, 1 teaspoon paprika, 1/2 teaspoon cumin and 1/2 teaspoon salt in a large bowl. Add warm edamame to dressing in a bowl.
- Step 5: Use a sharp knife to remove corn kernels from cobs and add to the dressing. Chop grilled onion and cabbage and add to the dressing. Mix well. Add 1/2 cup crumbled queso fresco or 1/4 cup heavy cream. Serve at room temperature sprinkled with 1/4 cup chives.
Nutrition Facts : ServingSize 1 serving, Calories 264 calories, Sugar 5 g, Fat 18 g, Carbohydrate 22 g, Cholesterol 8 mg, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, Sodium 248 mg
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