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 just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free and vegan recipe has 127 calories, 4g of protein, and 7g of fat per serving. It is perfect for The Fourth Of July. A mixture of salt and ground pepper, jalapeno pepper, basil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 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 my top picks 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. You could try Selbach Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.

Selbach Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken

#95 Wine Spectator Top 100 of 2017It’s richer and less minty than usual but I like the richness in this vintage, which can use a little gras; so anticipate a wine with more apple and less spearmint; crunchy stuff. The parcel is called Heel and it’s to the right of Anrecht, from which one of the great trio of en-bloc wines comes.