When corns are mixed to prepare a recipe, not only it leaves an appetizing aroma but contributes taste that unlike other dishes is not spicy or sweet but different from that i.e. extra delicious. With corns, you can experiment several recipes and once of them is grilled corn and edamame succotash salad. Although named as salad but its recipe is somewhat different from normal salad. With only 5 steps, you can prepare this recipe easily. Not only easy, it takes not much time also. The ingredients are also easily available in any store. Go through the recipe below and cook anytime. Also don’t forget to share your experience with us.
Here Is Grilled Corn And Edamame Succotash Salad Recipe:
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Total Time Or Ready In: 30 Minutes
ears corn (shucked) – 5
yellow onion (peeled) – 1/2
red bell pepper (seeded and stemmed) – 1
Jalapeno pepper – 1
Olive oil (divided) – 1 teaspoon
Salt and pepper –for taste
Green soybeans or frozen shelled edamame – 1 cup
White wine vinegar – 1 teaspoon
Fresh basil (chopped) – 2 teaspoon of for taste
Direction To Prepare:
Take a pan and heat it on medium-high heat. Pour oil on the pan.
Take another baking sheet and place corn, jalapeno powder red bell pepper and onion on it. Add 2 teaspoon of olive oil in vegetables and season the vegetable with pepper and salt. Mix properly to coat the olive oil on the vegetable.
Transfer vegetable to the preheat pan and cook. Stir several times to mix properly. Cook until the vegetables turn tender and turns dark. This may take about 10-15 minutes and then keep aside to cool.
Pour water in a pot and bring it to boil. Place soybean into the water and cook until it turns tender. This might take about 10-15 minutes. Drain the water and keep aside to cool.
In a bowl, add 1 teaspoon each of vinegar and olive oil. Add jalapeno pepper, red bell pepper and onion (prepared in step 2) to the bowl. Cut the corn off their cob and place in the bowl. Put vegetables and edamame in the bowl to add with vinegar-oil mixture. Top with basil and salt and pepper.