ROASTED CORN AND EDAMAME SALAD
A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn's Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too.
Provided by Julia Moskin
Categories dinner, lunch, snack, salads and dressings, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
- In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
- Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
- In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams
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Osuolale Adeola
[email protected]I can't wait to make this salad for my next party.
Nhlanhla Shozi
[email protected]This is the best roasted corn and edamame salad I've ever had!
Robert kaluba
[email protected]I'm going to make this salad again and again this summer.
Md Abu Nayem
[email protected]This salad is a great way to enjoy fresh summer produce.
Usman shan
[email protected]I love that this salad is healthy and delicious.
ABRAR Enter
[email protected]This salad is so refreshing and flavorful.
Flora Jones
[email protected]I've made this salad several times now, and it's always a hit.
Rajandar Sah
[email protected]This salad is a great way to get your kids to eat their vegetables.
Kayla Guyton
[email protected]I'm not a big fan of corn, but I loved this salad!
Fun times with Alana
[email protected]This salad is perfect for a summer picnic or barbecue.
HalaLove_edit Mohammed
[email protected]I added some chopped red onion and cilantro to the salad for extra flavor.
Mahananda Guragain
[email protected]This salad is a great way to use up leftover corn on the cob.
Pradip Tamang
[email protected]I used fresh corn and edamame from my garden, and it was delicious.
Lilymay Maguire
[email protected]The dressing is the perfect balance of sweet, sour, and savory.
Moureen Puliyah Nakabira
[email protected]I love how easy this salad is to make. Just roast the corn and edamame, then toss with the dressing.
Helen Lucero
[email protected]This roasted corn and edamame salad was a hit at our summer potluck! The combination of sweet corn, savory edamame, and tangy dressing was perfect.