Ingredients
- 5 ears corn, shucked
- ½ 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
Why This Recipe Is So Easy To Love
Chef Tips
- Grill the corn and vegetables until slightly charred for extra smoky flavor.
- Toss the salad gently to keep the ingredients intact and prevent mushiness.
Step 1
Heat your grill to medium-high and give the grates a quick brush with oil to keep things from sticking. While the grill is warming up, spread the corn, onion, red bell pepper, and jalapeno out on a baking sheet. Drizzle them with a couple tablespoons of olive oil, then sprinkle with salt and pepper. Use your hands or a spoon to toss everything so the veggies are nicely coated.
Step 2
Pop the veggies onto the grill and cook them for about 10 to 15 minutes, turning every few minutes until they’re tender and have some nice charred spots. Once done, set them aside to cool down a bit. Meanwhile, bring a pot of water to a boil and cook the edamame until tender, which should take around 10 to 15 minutes. Drain and let them cool as well.
Step 3
In a small bowl, whisk together a tablespoon of olive oil and some vinegar to make a simple dressing. Once the grilled vegetables have cooled, cut the corn off the cob and dice the red bell pepper, jalapeno, and onion into bite-sized pieces. Combine all the veggies and edamame in a large bowl.
Step 4
Pour the dressing over the mixture, toss everything together gently, and season with salt, pepper, and fresh basil to taste. Give it one last toss and it’s ready to serve.
