Ultimate Grilled Corn & Edamame Summer Salad Recipe

Ingredients

• 5 corn cobs with husks removed
• ½ onion, with skin peeled off
• 1 red bell pepper, without stem and seeds
• 1 jalapeno pepper
• 3 portions of olive oil, divided
• pinch of salt and freshly ground black pepper
• 1 cup of frozen shelled edamame beans
• 1 tablespoon of white wine vinegar
• 2 tablespoons of freshly chopped basil leaves, or to your liking

Step 1

Prepare your outdoor grill by preheating it to a medium-high temperature and giving the grate a light coating of oil to prevent sticking.

Step 2

On a baking sheet, arrange the corn, onion, red bell pepper, and jalapeno pepper. Drizzle them with 2 tablespoons of olive oil and sprinkle with salt and pepper, ensuring each vegetable piece is evenly coated.

Step 3

Grill the vegetables, turning them occasionally, until they are tender and develop those coveted dark grill marks, which usually takes around 10 to 15 minutes. Once done, set them aside to cool.

Step 4

While the veggies are grilling, bring a pot of water to a boil. Cook the edamame in the boiling water until they reach a tender consistency, usually within 10 to 15 minutes. Drain the edamame and let them cool.

Step 5

In a bowl, whisk together 1 tablespoon of olive oil with vinegar to create a tasty dressing.

Step 6

Afterwards, dice the red bell pepper, jalapeno pepper, and onion. Cut the corn off the cob. Combine all the vegetables in a serving dish along with the edamame. Gently toss the vegetables and edamame in the oil-vinegar dressing, making sure every piece is coated. Season the dish with salt, pepper, and basil to taste.