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Summer Corn & Edamame Succotash Salad

Summer Corn & Edamame Succotash Salad

Prep time: 10 minutes
Servings: 6

  • 2 ears fresh sweet corn, husks and silk removed (or ~1 1/2 cups frozen corn kernels, thawed)¬†
  • 1 (10-ounce) bag frozen shelled edamame
  • 1 1/4 cup cherry tomatoes, halved
  • 1/2 small red onion, diced
  • 5-6 medium basil leaves, chiffonaded (OPTIONAL)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  1. 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.
  2. Cut the corn kernels off the cob. Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion and basil (if desired).
  3. Drizzle in the olive oil and vinegar. Add 1/4 teaspoon pepper.
  4. Toss well. Taste and add additional pepper if desired. Serve immediately or refrigerate until ready to serve. (Keeps well for 2-3 days in the refrigerator.)

Per serving: Calories: 93kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7g

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