fbpx

Please take our survey! Click here

Recipe by Sina Mizrahi

Edamame and Grilled Corn Salad

Parve Parve
Medium Medium
2 Servings
Allergens

Contains

- Soy

Ingredients

Grilled Corn

  • pepper, to taste

Salad

  • 8 ounces frozen edamame, cooked and cooled (about 1 cup)

  • 1/4 a red onion, finely chopped

  • 1 orange bell pepper, diced

  • 1/2 an avocado, cubed

  • 1/4 bunch parsley, finely chopped

Dressing

Directions

Cook the Corn: Grill Method

1.

Heat the grill to medium high heat. Remove the corn husks, brush the corn with olive oil, and sprinkle with salt and pepper.

2.

Grill for 10 minutes or until browned and cooked through. Set aside to cool.

3.

Once cooled, shave the kernels into a large bowl.

Cook the Corn: Oven Method

1.

Preheat oven to 450°F.

2.

Shave the kernels off the cob onto a baking sheet. Drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper, and toss gently. Roast at 450°F for 8 to 10 minutes.

3.

Remove from oven and allow to cool. Transfer to a large bowl.

To Assemble

1.

To assemble, add the edamame, red onion, bell pepper, avocado, and parsley to the corn.

2.

Season with salt and pepper and drizzle with the lime juice and olive oil. Using two large spoons, toss everything well and serve.

Edamame and Grilled Corn Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments