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.
Servings 4 servings
Calories 375kcal
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.
Nutrition
Calories: 375kcal