ROASTED CORN AND EDAMAME SALAD
A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn's Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too.
Provided by Julia Moskin
Categories dinner, lunch, snack, salads and dressings, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
- In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
- Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
- In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #salads #side-dishes #beans #vegetables #dinner-party #holiday-event #vegetarian #dietary #valentines-day #soy-tofu #corn #superbowl #4-hours-or-less
You'll also love
Cara Lowe
[email protected]I love the smoky flavor of the roasted corn in this salad. It's a great way to add some depth of flavor to a simple dish.
Teah Slayed
[email protected]This salad is so refreshing and flavorful. It's the perfect side dish for a summer BBQ.
Santy Krazy
[email protected]I've made this salad several times now, and it's always a hit. It's a great recipe to have on hand for summer gatherings.
Sandip Baramu
[email protected]This salad is perfect for a summer picnic or potluck. It's easy to transport and it always gets rave reviews.
Habeba Marzouk
[email protected]This salad is so easy to make, and it's a great way to get your kids to eat their vegetables.
Yessenia Patricio
[email protected]I'm not a big fan of edamame, but I really enjoyed this salad. The roasted corn and dressing really balance out the flavor of the edamame.
Benjamin Kalala
[email protected]This salad is a great way to use up leftover corn on the cob. It's also a great make-ahead dish. You can make it the day before and it will still be delicious.
Laxsuman B.k
[email protected]I love the smoky flavor of the roasted corn in this salad. It's a great way to add some depth of flavor to a simple dish.
Shilpi Sultana
[email protected]This salad is so refreshing and flavorful. It's the perfect side dish for a summer BBQ.
Basit Abbasi
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's a great recipe to have on hand for summer gatherings.
Emma wilder
[email protected]This salad is perfect for a picnic or potluck. It's easy to transport, and it always gets rave reviews.
KOFI JOHN
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the roasted corn and edamame, and they didn't even notice the healthy ingredients.
waled Jkany
[email protected]I love the combination of roasted corn and edamame in this salad. It's a unique and delicious dish that's perfect for summer.
Roshan Shrestha
[email protected]This salad is so easy to make, and it's a great way to use up leftover corn on the cob.
jay Merck
[email protected]I'm not usually a fan of edamame, but this salad changed my mind. The roasted corn and dressing really brought out the flavor of the edamame.
Josephine Pandian
[email protected]This salad was a hit at my summer BBQ! The roasted corn and edamame added a delicious smoky flavor, and the dressing was the perfect balance of sweet and tangy.