Corn and Edamame Salad

August 24, 2008

Print Friendly

I first found this recipe when I had a glut of fresh summer corn-on-the-cob and was looking for new and interesting ways to use it all up.
And it was delicious and I loved it.
But I’ve made it dozens of times since…and most of those using frozen corn, and you know what? It’s still incredibly delicious! So if you have fresh corn that you want to use, do it! But if you have no inclination to strip some cobs, or simply want this to be a go-to side made using pantry ingredients, don’t feel like you’re shorting the recipe, yourself or anyone by using frozen corn. No one will ever be able to tell the difference, and they’re going to enjoy it–a lot!–either way.
It’s very versatile too–feel free to play around with it. Don’t like edamame? Substitute a small white bean instead. Or even black eyed peas. Want it to be less texmex-y? Substitute fresh basil for the cilantro….maybe add in a diced, fresh tomato as well. If you don’t keep buttermilk on hand (What? You mean everyone doesn’t keep this in the fridge at all times? Really? *smile*) and don’t feel like buying it for this one little Tablespoon—no problem, just leave it out! The tiny bit of mayo and buttermilk just help to mix all the flavors together…..use a splash of milk or half and half or a little bit more mayo. It’ll be fine no matter what, promise.
Don’t feel bound by the ingredients, just use it as a guide and switch things up to fit the ingredients you have or your family’s taste. You won’t go wrong.
Corn-and-Edamame Salad
Based on a recipe by Shawn Edelman of Ruby Foo’s

4 cups Corn (cooked and cooled)
1 1/2 – 2 cups shelled Edamame (cooked and cooled)(*see note)
1/4 cup diced Red Onion (**see note)
1/4 cup diced Red Pepper
1 TBS fresh chopped Cilantro (*** see note)
1 TBS Mayonnaise (light is fine)
1 TBS Buttermilk
1 Lemon, freshly squeezed
1 splash Hot Sauce (I use Frank’s)
2 1/2 teaspoons Dried Ginger (**** see note)
1 teaspoon Garlic Powder
1 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
In a large bowl, mix all the ingredients together. Cover with plastic wrap and let sit for an hour or so in the fridge—taste and correct seasoning (including the amount of red onion).
I have made it and served it right away….but then be sure to check the leftover for seasoning correction the next day. (And keep in mind the note about the onion, below.)
This salad is good served chilled or at room temperature.
And–bonus!– the low amount of mayo/dairy makes it a great bring-to-a-picnic (where it’ll be sitting out for a long time) option.
* Frozen, shelled edamame is available in most grocery stores these days. Is *definitely* available in Asian grocery stores. If you can only find in the pod, it will only add 10 more minutes to have to shell it yourself. Or use another bean instead.
**Go easy on the onion! You never know how potent your onion is, so put in just a bit, let it rest a bit, and taste. It’s easy to add more later, but hard to recover from putting too much in to begin with.
***Cilantro is something I don’t use very often. So when I do buy a bunch, but don’t use it all, I wash, dry and freeze the extra in a ziplock bag, so I have it on hand for next time. Using frozen fresh cilantro (or basil) has worked for me, and is definitely better than the taste of the dried herb in this recipe.
****Using Fresh Ginger (as in the original recipe) is great in this recipe, but I’ve worked it up using dried so that I can still make it when I don’t have a knob of fresh ginger on hand.
Filed Under: Diet-Friendly, Recipe, Salad, Savory, Sides, Vegetarian-Friendly

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: