Name: Grilled Corn and Edamame Succotash Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 5 ears corn, shucked; 0.5 yellow onion, peeled; 1 red bell pepper, stemmed and seeded; 1 jalapeno pepper; 3 tablespoons olive oil, divided; salt and ground black pepper to taste; 1 cup frozen shelled edamame (green soybeans); 1 tablespoon white wine vinegar; 2 tablespoons chopped fresh basil, or to taste

Ingredients

5 ears corn, shucked
0.5 yellow onion, peeled
1 red bell pepper, stemmed and seeded
1 jalapeno pepper
3 tablespoons olive oil, divided
salt and ground black pepper to taste
1 cup frozen shelled edamame (green soybeans)
1 tablespoon white wine vinegar
2 tablespoons chopped fresh basil, or to taste

Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2

Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
Step 3

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.
Step 4

Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
Step 5

Whisk 1 tablespoon olive oil and vinegar together in a bowl.
Step 6

Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

Enjoy your meal!