I couldn’t bring myself to use canned corn in this recipe. I try to avoid processed food as much as possible. Instead, I cut the kernels from two ears of corn and cooked them before I started to prepare the salad. Just add one cup of milk, one stick of salted butter and 1/4 cup of sugar to a pot of boiling water, and cook the corn for 8-10 minutes. This recipe is a keeper — use it anytime that you want to serve up corn as a side. Add the cooled corn to some cooked edamame, a pint of grape tomatoes and some basil and then toss with the vinaigrette before serving. This healthy, tasty salad is kind of like a succotash with the green soybeans taking the place of the traditional lima beans. Fabulous!!
CORN EDAMAME SALAD WITH BALSAMIC VINAIGRETTE (Serves 4-5)
- 1 can corn, drained (or 2 cups fresh corn, cooked)
- 1 10 oz frozen bag edamame in pods, about 1 cup shelled, cooked according to package
- 1 cup grape tomatoes, sliced in half, about half pint
- 3 tbsp basil, chiffonade
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp lime juice
- Combine corn, edamame, tomatoes, and basil in a bowl.
- Combine olive oil, balsamic vinegar, salt, pepper, and lime juice in small bowl and mix well.
- Pour balsamic mixture over corn mixture and mix until everything is incorporated.
~ from TheCulinaryCompass.com ~