Modern Succotash: Corn, Edamame, Tomato, Avocado
A well-balanced salad of corn and beans can be eaten as a meal, or as a side dish.
Servings: 8
Ingredients
- 4 cups grilled or microwaved corn 8 ears
- 2 sweet red peppers
- 2 cup edamame
- 2 cup diced tomatoes
- 2 avocados
- 3 spring onions or 1 tablespoon red onion
- 2 tablespoons olive oil
- 1 lime
- dash cayenne pepper
Instructions
- Cook corn, either by grilling or microwaving (see below).
- Grilled Corn: Mix butter with lime zest, cayenne pepper and salt to taste. Spread lightly on corn (a little goes a long way) and grill directly on grill. You can wrap in tin foil if you want make in advance and reheat.
- Grill, cool and slice off cob.
- Dice onion.
- Zest lime.
- Squeeze juice of lime.
- Cook frozen pre-shelled edamame or use lima beans according to package.
- Mix corn, edamame, peppers, onion in bowl.
- Toss with olive oil, lime zest, dash cayenne, chile salt. (see note).
- Refrigerate overnight.
- Add cubed avocado right before serving.
- Season with salt and pepper.
Microwave Corn
- Cover each corn with wet paper towel. Place in microwave 3 ears at a time.
- Cook for four minutes. The corn will fall right out of the husk.
- Once cooled shuck corn and cut corn into a bowl.
Notes
Regarding cooking corn, you could also cut it off the cob and do a quick stir fry to brown it a little. Let it cool and proceed with making the salad.