Here's my take on an Alton Brown recipe that normally requires using 400F oven for nearly an hour. The outside temp here is sweltering and the last thing I want to do is turn my oven on so here's my revised stove-top version. This delicious salad is perfect served at room temperature making it a great option for picnics and potlucks. Enjoy!
Start by sauteeing the edamame and corn in a large, nonstick skillet until they both start to get lots of caramelized brown spots. Stir frequently to prevent burning.
By the way, I used frozen edamame and corn - they thawed quickly in the skillet.
When the veggies have lots of caramelized spots, remove them from the heat and transfer them to a large bowl.
I'm tell you what, that toasty corn flavor is key in the finished salad. So, so good!
Now cut up the sweetest tomatoes you can find. I found this colorful variety at the farmer's market and they are bursting with fresh summer flavor.
You'll also need some chopped fresh basil and scallions (white and green parts).
The very last thing that goes into this simple salad is red wine vinegar. It does something magical so definitely don't skip it. Now toss everything well and it's ready to serve.
Serve at room temperature and enjoy!
Edamame Summer Salad
makes 8 servings
2 cups frozen or thawed edamame beans
1 cup fresh or frozen corn kernels
1 tablespoon olive oil
1 clove garlic, crushed
3/4 teaspoon kosher salt (or half fine salt)
1/2 teaspoon freshly ground pepper
1 cup grape tomatoes, halved
1/4 cup sliced scallions (white and green parts)
1/4 cup chopped fresh basil
1 tablespoon red wine vinegar
In a nonstick skillet over medium high heat, saute the edamame, corn, salt, and pepper in the olive oil, stirring very frequently, until the edamame and corn turn golden brown in spots; remove from heat and place in large bowl.
Add remaining ingredients and stir well; serve at room temperature.
adapted from Good Eats