Another easy-to-make dish that can be served alongside other meals, as an appetiser, or maybe just a light lunch! This salad brings a lot of flavour and not a whole lot of prep work.
Grilled corn & edamame salad (adapted from Easy Cook)
Serves 2-4
2-3 corn cobs
1 tbsp olive oil
200g shelled edamame
1 large red pepper, finely diced
1/2 red onion, finely chopped
large handful of mint leaves, roughly chopped
large handful of coriander leaves, roughly chopped
1 tbsp toasted sesame seeds
tortilla chips or fried wonton wrappers to serve
For the dressing:
2 tbsp Japanese mayo (I use Kewpie)
1 lime, zested and juiced
- Combine the dressing ingredients and whisk until smooth. Set aside.
- Cook the corn cobs. The recipe originally suggests charring them over an open flame of gas hob using tongs or cooking on a hot griddle pan over high heat with some oil. Previously, I’ve just oiled the cobs and put them in the oven to cook.
- Put the cooked corn, edamame, pepper and onion in the bowl with the dressing, and stir to combine. Taste for seasoning, then toss with the herbs and sesame seeds. Serve with the tortilla chips or wonton wrappers.
And that’s it! I hope you enjoy trying it!
xx Hannah
Idealistic Iowan 