• Monday, November 30, 2020

Corn Salad

Grilled Corn and Edamame “Succotash” Salad
June 10, 2014

Equipment needed:
1 large mixing bowl
measuring cup
measuring spoons


8 ears of corn, husk and silk removed, rinsed
1 pint cherry tomatoes, rinsed
1 pound, frozen, shelled edamame, defrosted
3 large jalapeño peppers, seeds and ribs removed
1 large red onion, small dice
3 limes, juiced
1 tbsp lime zest
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper


Grilled corn, edamame and jalapeño make for a spicy southern “succotash” salad. The grilled, smoky sweet corn needs little to dress up for a perfect summertime salad.

Yield: 4–6 servings

Preheat gas grill to medium-high heat. Place corn on grill, cook until some kernels start to blacken. Rotate frequently until at least 1/3 to 1/2 of corn kernels are blackened. Remove from grill and allow to cool.

Cut cherry tomatoes in half, set aside. Cut jalapeño peppers and red onion into small dice, set aside. Place one corncob upright on a cutting board and using a shape knife in a downward motion cut 3 or 4 rows of corn. Repeat with other 7 corncobs.

In a large mixing bowl add grilled, cut corn kernels, tomatoes, edamame, red onion and jalapeño, mix well. Add the juice of 3 limes and 1 tablespoon of lime zest. Add olive oil, salt and pepper, mix well.  Serve at room temperature.



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