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Toasted Corn and Edamame Salad

April 13, 2016 By justalittlebitofbacon 14 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

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I love this edamame corn salad! Edamame are so tasty all on their own, but they are even better when tossed with creamy cheese, acidic tomatoes, toasted corn, and spicy scallions. Add a honey-lime dressing and some fresh basil and you have a dish you’ll want to make again and again.

Pouring lime honey vinaigrette onto a serving bowl of corn and edamame salad.

Hello, all!

Just recently our local supermarkets started carrying fresh, ready-to-use edamame in resealable containers. I’ve been buying the frozen ones and keeping them stashed away to add to meals as needed, but I’m really impressed with the flavor and convenience of the fresh ones.

Not only are they perfect for salads, but they are awesome as quick snacks. My daughter loves to pour a bunch of them into a bowl and nibble on them as she does her homework in the afternoon. A healthy snack the kids love? Bonus. šŸ™‚

The only downside was that I had to be quite firm that she couldn’t eat the package I bought especially for the post. However, the supermarket is all of three minutes away, so she didn’t have to go without for long before I was back getting more groceries and putting a new container in my cart!

Closeup of the edamame salad showing the corn, tomatoes, basil, cheese, scallions.

For this salad I decided to pair the edamame with toasted corn. This is one of my favorite ways to use corn kernels in salads and in tacos and in salsas.

The toasting caramelizes the sugars in the corn and gives it this great depth of flavor which I love. And it’s a dry toasting, which means you don’t need any oil to get the results, just corn all on its own. Yum!

And I really love the honey-lime dressing I use on the salad.

It just takes a moment to whisk it together, but that little bit of honey makes all the difference. You can change up the spice from the ancho powder, depending on what you like and have in the house. I like ancho, since it’s spicy without being too intense, and you get kind of a fruitiness from it along with the spicy flavor. And different cheeses can be subbed in. I’m a fan of havarti and enjoy the soft, creaminess of it, but a mild cheddar or a gouda would also be nice.

A bowl of edamame, tomato, and corn salad with serving spoon in the bowl.

If you try my recipe for Edamame Corn Salad, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails or liking my Facebook or Pinterest (see the form and icons in the sidebar or below the recipe card)

– Happy Eating, Annemarie

Toasted Corn and Edamame Salad - Quick, healthy and flavorful! Toasted corn, creamy cheese, spicy scallions, and yummy edamame all tossed with a honey lime dressing will have you going back for seconds. Perfect for a summer picnic or cookout. | justalittlebitofbacon.com
Print Recipe
5 from 7 votes

Toasted Corn and Edamame Salad

Toasted corn, creamy cheese, spicy scallions, and yummy edamame all tossed with a honey lime dressing will have you going back for seconds. Perfect for a summer picnic or cookout.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Keyword: edamame salad
Servings: 4 servings
Calories: 375kcal
Author: justalittlebitofbacon

Ingredients

  • 1 cup corn kernels, fresh or frozen
  • 8 oz edamame, cooked and shelled
  • 2 medium tomatoes, seeded and diced
  • 3 scallions, thinly sliced
  • 1/4 cup thinly sliced fresh basil
  • 4 oz havarti, cut in 1/2 inch dice

Honey Lime Dressing

  • 2 tbsp lime juice
  • 1 tsp honey
  • 4 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ancho chili powder

Instructions

  • Pour the corn kernels into a 10 inch skillet. Cook them over medium heat, stirring occasionally, until the corn is lightly toasted, about 15 minutes for frozen kernels.
  • While the corn is toasting, chop up all the salad ingredients.
  • In a large bowl, add corn, edamame, tomatoes, scallions, basil, and havarti.
  • Whisk together all dressing ingredients in a small bowl and then pour the dressing over the salad. Toss to combine.

Notes

Edamame: I used fresh, ready-to-eat edamame which I can buy in the produce department of my supermarket. If you don't have fresh edamame available, look for frozen. If needed, cook them according the package directions and then plunge them into cold water to stop the cooking before draining and mixing into the salad.

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Filed Under: 10 ingredients or less, gluten free, recipe, salads, side dishes, spring, summer, vegetable dishes, vegetarian Tagged With: cheese, corn, edamame, honey, lime

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Comments

  1. Mica says

    July 1, 2017 at 10:36 pm

    5 stars
    This is great. It’s hard to find a good salad recipe with Edamame. It’s delicious!

    Reply
    • justalittlebitofbacon says

      July 2, 2017 at 8:03 am

      Thanks! And it’s perfect for salads so there should be lots of recipes.

      Reply
  2. Cathy says

    August 19, 2016 at 8:53 am

    5 stars
    This is in my summer rotation. Love the bright flavors and colors. My boys love edamame too and this is a salad our whole family loves. Pinned!

    Reply
    • justalittlebitofbacon says

      August 20, 2016 at 7:38 am

      Thanks for the pin! And I love how kid-pleasing edamame is. Healthy food you don’t have to argue about.

      Reply
  3. Anne Murphy says

    April 16, 2016 at 9:46 pm

    That sounds like a wonderful combination! And lucky you, to have the fresh edamame…

    Reply
    • justalittlebitofbacon says

      April 17, 2016 at 3:31 pm

      I was very excited when I first saw them there! I hope you get some soon. šŸ™‚

      Reply
  4. Jill says

    April 16, 2016 at 9:36 pm

    5 stars
    Gosh this salad sounds SO good! I’ll be making it this summer for sure!

    Reply
    • justalittlebitofbacon says

      April 17, 2016 at 3:30 pm

      Thank you! šŸ™‚

      Reply
  5. Sara says

    April 16, 2016 at 8:34 pm

    This looks incredibly yummy! I love a good salad!

    Reply
    • justalittlebitofbacon says

      April 17, 2016 at 2:46 pm

      Thanks! Me too! šŸ™‚

      Reply
  6. Renee says

    April 16, 2016 at 5:25 pm

    This salad looks like it would be perfect for spring. I’m trying to eat more veggies for lunch without relying too much on lettuce based salads. I’m going to add this to my rotation!

    Reply
    • justalittlebitofbacon says

      April 17, 2016 at 2:46 pm

      Yeah, this salad is great to make ahead since it doesn’t have any lettuce. I hope you enjoy it!

      Reply
  7. Christopher says

    April 14, 2016 at 8:13 am

    5 stars
    Gorgeous shots and the dressing in particular sounds like a winner.

    Reply
    • justalittlebitofbacon says

      April 14, 2016 at 1:37 pm

      Thank you! And I really do love the dressing. šŸ™‚

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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