Why You’ll Love This Recipe
This Grilled Corn and Edamame Succotash Salad is packed with vibrant flavors and textures that complement each other perfectly. The combination of smoky grilled corn, tender edamame, and the burst of freshness from the herbs and vegetables creates an irresistible dish. It’s not only delicious but also healthy, making it an excellent choice for both casual meals and more festive occasions. Additionally, it’s quick and easy to prepare, which makes it a great addition to your summer menu. You can even prepare it ahead of time, and the flavors will only improve as they marinate.
Ingredients
- 3 ears of corn, husked
- 1 (10-ounce) package frozen edamame, thawed
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup grape tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and season with salt and pepper.
- Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are charred and tender. Remove from the grill and let cool. Once cool enough to handle, cut the kernels off the cob.
- Meanwhile, bring a pot of salted water to a boil. Add the edamame and cook for 3-5 minutes, or until tender. Drain and set aside.
- In a small bowl, whisk together the olive oil, white vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- In a large bowl, combine the grilled corn, edamame, grape tomatoes, red onion, and cilantro. Drizzle with the dressing and toss to coat.
- Garnish with crumbled feta cheese, if desired, and serve chilled or at room temperature.
Servings and Timing
- Servings: 6-8
- Prep time: 10 minutes
- Grill time: 12 minutes
- Total time: 25 minutes
Variations
- For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
- Add roasted red peppers or bell peppers for an extra crunch and color.
- If you prefer a spicier kick, add some chopped jalapeños or a pinch of red pepper flakes to the dressing.
- You can substitute the edamame with chickpeas or black beans for a different twist.
- For a smoky flavor, try adding a few drops of liquid smoke to the dressing or grilled vegetables.
Storage/Reheating
This Grilled Corn and Edamame Succotash Salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will marinate and get even better after a few hours. However, it is best enjoyed fresh, as the grilled corn and veggies may lose their crunch after being stored for too long. If you’re planning to make it ahead, store the dressing separately and toss everything together just before serving.
FAQs
1. Can I use frozen corn instead of fresh corn for this salad?
Yes, you can use frozen corn. However, grilling the corn adds a smoky flavor that is difficult to replicate with frozen corn. If using frozen, simply thaw and heat the corn before adding it to the salad.
2. Is this salad gluten-free?
Yes, this salad is naturally gluten-free as long as you use gluten-free Dijon mustard and ensure all your ingredients are free of gluten.
3. Can I make this salad ahead of time?
Yes, you can prepare this salad a few hours ahead of time. Just store it in the fridge and toss everything together before serving.
4. Can I substitute the edamame with another ingredient?
Yes, you can substitute the edamame with chickpeas, black beans, or another legume of your choice for a different texture and flavor.
5. What can I serve this salad with?
This salad pairs well with grilled meats, seafood, or as a standalone dish for a light lunch or dinner. It also complements other summer sides like potato salad or coleslaw.
6. Can I add avocado to the salad?
Yes, diced avocado would make a great addition to this salad, adding creaminess and extra flavor.
7. How do I make the dressing spicier?
To add a spicy kick to the dressing, you can add a chopped jalapeño, red pepper flakes, or a dash of hot sauce.
8. Can I use a different type of cheese?
Yes, you can use goat cheese or a different crumbled cheese in place of feta, depending on your preference.
9. Can I make this salad without grilling the corn?
Yes, you can use canned or frozen corn if you don’t want to grill the corn. However, grilled corn adds a unique smoky flavor that enhances the dish.
10. How long will the leftovers last?
Leftovers can last for up to 3 days in the fridge, but the salad is best eaten fresh for optimal texture and flavor.
Conclusion
Grilled Corn and Edamame Succotash Salad is a quick, delicious, and versatile dish that works for any occasion. Its fresh ingredients, smoky flavor, and healthy components make it a crowd-pleaser. Whether you serve it as a side dish at a BBQ or enjoy it as a light lunch, this salad is sure to become a go-to favorite for your next meal.
Grilled Corn and Edamame Succotash Salad
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: Grilled
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Corn and Edamame Succotash Salad is a refreshing, vibrant side dish that combines smoky grilled corn, tender edamame, and colorful veggies tossed in a tangy dressing. Perfect for summer gatherings, BBQs, or a healthy meal, this easy-to-make salad is a crowd-pleaser.
Ingredients
- Corn – 3 ears, husked
- Frozen edamame – 1 (10-ounce) package, thawed
- Olive oil – 1 tablespoon
- White vinegar – 1 tablespoon
- Dijon mustard – 1 tablespoon
- Honey – 1 tablespoon
- Salt – ½ teaspoon (or to taste)
- Black pepper – ¼ teaspoon (or to taste)
- Grape tomatoes – 1 cup, halved
- Red onion – ½, finely chopped
- Fresh cilantro – ¼ cup, chopped
- Feta cheese (optional) – ¼ cup, crumbled
Instructions
1️⃣ Preheat Grill – Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and season with salt and pepper.
2️⃣ Grill the Corn – Grill the corn for 10-12 minutes, turning occasionally, until the kernels are charred and tender. Remove from the grill and let cool. Once cool enough to handle, cut the kernels off the cob.
3️⃣ Cook the Edamame – In a pot of boiling salted water, cook the edamame for 3-5 minutes until tender. Drain and set aside.
4️⃣ Make the Dressing – In a small bowl, whisk together olive oil, white vinegar, Dijon mustard, honey, salt, and pepper.
5️⃣ Combine Ingredients – In a large bowl, combine the grilled corn, cooked edamame, grape tomatoes, red onion, and cilantro. Drizzle with the dressing and toss to coat.
6️⃣ Garnish and Serve – Garnish with crumbled feta cheese (if desired) and serve chilled or at room temperature.
Notes
✅ For a Vegan Version – Omit the feta cheese or substitute with a plant-based alternative.
✅ Add More Crunch – Add roasted red peppers or bell peppers for extra crunch and color.
✅ Spice It Up – Add more diced jalapeños or a pinch of red pepper flakes to the dressing for heat.
✅ Protein Boost – Replace the edamame with chickpeas or black beans for a different twist.
✅ Smoky Flavor – Add a few drops of liquid smoke to the dressing or grilled vegetables for an extra smoky kick.
