Warm Grilled Corn And Edamame Succotash Salad Food

SUMMER CORN & EDAMAME SUCCOTASH SALAD

Steps:

• 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.
• Cut the corn kernels off the cob (I set it on end and use a large, sharp chef's knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
• Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

EDAMAME SUCCOTASH

Steps:

• In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
• Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

EDAMAME & GRILLED CORN SALAD

Steps:

• Heat grill to medium-high heat.
• Grill corn 8 to 10 min. or until tender and lightly browned, turning occasionally. Cool slightly.
• Meanwhile, combine next 5 ingredients in medium bowl. Mix mayo and cheese until blended. Add to edamame mixture; mix lightly.
• Cut kernels off corn cobs. Add to edamame mixture; mix lightly.

WARM GRILLED CORN AND EDAMAME SUCCOTASH SALAD

Steps:

• Step 1: Prepare a charcoal grill or preheat a gas grill until medium hot.
• Step 2: Put 2 ears of corn, onion sections and cabbage wedges on a baking sheet. Drizzle all sides with some oil and sprinkle with salt. Place vegetables directly on the grill over the heat. Grill, occasionally turning until nicely golden on all sides, about 15 minutes. Transfer to a cutting board. Let cool.
• Step 3: Meanwhile, cook 1 1/2 cups edamame in a small pot of boiling salted water until crisp-tender, about 2 minutes. Drain.
• Step 4: Grate rind from 2 limes into a large bowl. Then squeeze juice from limes into the bowl. Stir in 1/3 cup olive oil, 1 teaspoon paprika, 1/2 teaspoon cumin and 1/2 teaspoon salt in a large bowl. Add warm edamame to dressing in a bowl.
• Step 5: Use a sharp knife to remove corn kernels from cobs and add to the dressing. Chop grilled onion and cabbage and add to the dressing. Mix well. Add 1/2 cup crumbled queso fresco or 1/4 cup heavy cream. Serve at room temperature sprinkled with 1/4 cup chives.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

WARM CORN SALAD

Steps:

• Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.

EDAMAME SUCCOTASH SALAD

Steps:

• Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened but not browned, 4 to 5 minutes.
• Add the edamame and corn and cook, turning often, until heated through, about 7 minutes. Stir in the tomato, salt and pepper. Let cool and then chill if packing in a lunch box. When ready to serve, stir in the chives or basil.