SUMMER CORN & EDAMAME SALAD

INGREDIENTS:

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 sliced thin
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: 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.




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