Grilled Corn and Edamame Succotash Salad

Name: Grilled Corn and Edamame Succotash Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Southern
Ingredients: 5 ears corn, shucked; 237 milliliters frozen shelled edamame (green soybeans); 2 Tbsps chopped fresh basil, or to taste; 8 servings salt and ground black pepper to taste; 1 jalapeno pepper; 3 Tbsps olive oil, divided; 1 red bell pepper, stemmed and seeded; 1 Tbsp white wine vinegar; 1 yellow onion, peeled

Grilled Corn and Edamame Succotash Salad might be If you have ears corn, edamame, olive oil, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and vegan diet. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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Cooking Oil

Equipment you will use

Grill

Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet.

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Jalapeno Pepper

Red Pepper

Onion

Corn

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Baking Sheet

Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.

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Salt And Pepper

Vegetable

Olive Oil

Dry Seasoning Rub

Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.

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Vegetable

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Grill

Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes.

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Edamame

Water

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Pot

Drain and cool.

Whisk 1 tablespoon olive oil and vinegar together in a bowl.

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Olive Oil

Vinegar

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Whisk

Bowl

Dice red bell pepper, jalapeno pepper, and onion.

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Jalapeno Pepper

Red Pepper

Onion

Cut corn off the cob.

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Corn

Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

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Vegetable

Edamame

Vinegar

Pepper

Basil

Salt

Cooking Oil

Equipment

Ingredients

Servings:

ears corn, shucked 237milliliters

frozen shelled edamame (green soybeans)2Tbsps

chopped fresh basil, or to taste 8servings

salt and ground black pepper to taste 1

jalapeno pepper 3Tbsps

olive oil, divided 1

red bell pepper, stemmed and seeded 1Tbsp

white wine vinegar 1

yellow onion, peeled

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Schlossgut Diel Nahe Riesling Kabinett with a 4.2 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.