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The biggest tip I can share with all cooks, chefs or would-be chefs is to chose your menu for your audience. If you do, you will get lots of compliments on your meal. It is that simple. My wife loves edamame and loves it when I make a salad using it. My Edamame Corn Salad has wonderful flavors, great colors and really nice textures. I guess it has a lot going for it.
Edamame Corn Salad
Edamame Corn Salad
I good side dish does not have to be complicated. A good recipe definitely combines fresh ingredients including a variety of vegetables. The kicker, though, is the addition of fresh herbs. In this simple salad, I included fresh cilantro. I love cilantro and use it often. For a total aside, I planted a few herbs and peppers for my second year of trying. I did not do such a good job with my herbs. The only herb that survived was my parsley. I killed both of my cilantro plants. I had hoped to have a whole bunch of cilantro growing in my backyard for whenever, I wanted to use it.
What exactly is edamame? Edamame is a young soybean still in its pod. Since they are young, they are soft and edible. I learned in reading this article, post that mature soybeans are used for soy milk and tofu. My wife will make edamame in the pods and just eat it right after it has been cooked. My kids like it as well and I think it is pretty good. The edamame for this recipe is already hulled and comes in frozen form just like peas. It is cooked in a pot of water or in the microwave.
The cast of characters.
Ingredients
Veggies Cut
Mixed in Bowl
The final Edamame Corn Salad plated.
Edamame Corn Salad Plated
- 1 package (16 ounces) frozen shelled edamame
- 4 ears fresh corn, cooked on the grill and kernels cut from cob (2 cups)
- 1 medium red bell pepper, coarsely chopped
- 1/2 red onion, thinly sliced (1/2 cup)
- Balsamic too taste
- Bring 2 quarts water to boil in medium saucepan on high heat.
- Add edamame; cook 4 minutes or until tender. Drain and rinse under cold water.
- Soak the corn and husks for 10 minutes.
- Place on an outdoor grill and cook for 10 - 12 minutes rotating a few times during cooking.
- After the corn cools, cut it off the cob.
- Put the edamame, corn, red bell pepper, red onion in a bowl.
- Drizzle a good quality balsamic on the veggies. Mix well.
- Serve and enjoy!
So much yummy crunch and bright flavors – great flavor combination!!
I like the idea of crunch. This definitely had good texture.
So colorful, great idea!
Thx Florian.