Grilled Corn and Edamame Succotash Salad
Grilled Corn and Edamame Succotash Salad is a colorful combination of smoky grilled corn, tender edamame, cherry tomatoes, bell peppers, onions, fresh herbs, and a tangy lemon vinaigrette. Packed with plant-based protein, fiber, vitamins, and antioxidants, it's both nutritious and flavorful. This versatile salad complements grilled meats, seafood, sandwiches, or can be enjoyed as a satisfying vegetarian lunch. Quick to prepare and ideal for summer gatherings, it offers freshness in every bite.
Ingredients
For the Salad
- 4 ears fresh corn, husks removed
- 1½ cups shelled edamame (cooked)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ small red onion, finely diced
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped parsley
- 2 green onions, sliced
For the Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Freshly ground black pepper, to taste
Instructions
- Preheat an outdoor grill or grill pan over medium-high heat.
- Brush the corn lightly with olive oil.
- Grill the corn for 8–10 minutes, turning occasionally until lightly charred.
- Allow the corn to cool slightly, then cut the kernels from the cob.
- In a large mixing bowl, combine grilled corn, cooked edamame, tomatoes, bell pepper, onion, green onions, cilantro, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper.
- Pour the dressing over the salad and gently toss until evenly coated.
- Garnish with feta cheese, avocado, or pumpkin seeds before serving.
Notes
- Fresh sweet corn provides the best flavor.
- Frozen edamame works perfectly when thawed and cooked.
- Let the grilled corn cool before mixing.
- Fresh herbs add vibrant flavor.
- The salad tastes even better after chilling for 20 minutes.
- Add avocado just before serving.
- This recipe is naturally gluten-free.
- Store leftovers in the refrigerator for up to 3 days.