|Grilled Corn and Edamame Salad|
Grilled Corn and Edamame Salad
serves 4 as a side or 2 as a meal
250g/2 cups fresh corn kernels from approx. 3 ears of corn (or frozen, thawed corn)
180g/1 1/2 cups frozen, shelled edamame, cooked according to package directions, drained and cooled
150g/scant cup cherry tomatoes, halved
1 small red bell pepper, seeded and cut into 6mm/1/4" dice
1 jalapeño pepper, seeds and membranes removed, finely chopped
2 green onions, (green parts only) thinly sliced
juice and grated zest of 1 lime
1 tbsp neutral oil (canola or grape seed)
30g coriander, roughly chopped (approx. 1/4 cup chopped)
salt and pepper to taste
To grill the corn, preheat a seasoned (non-stick) stove top grill pan over medium-high. Whether using fresh corn removed from the cobs or frozen, thawed kernels, pat them dry with a paper towel to remove excess moisture. Add the corn to the pan and spread it out into an even layer. After about 1 minute, or once the kernels at the bottom start to develop a golden-brown colour, flip the corn over with a spatula and repeat. Over the next few minutes, stir occasionally to redistribute the corn and allow the kernels to brown evenly; this should take about 3-4 minutes. Remove from the heat and allow to cool to room temperature.
In a medium sized bowl, combine the cooled corn with the remaining ingredients. Season to taste with salt and pepper and serve immediately, or refrigerate in an airtight container until serving time.
An alternative to grilling the individual kernels is grilling the corn while still on the cob. To do this, remove the husks and corn silk from the cobs. Cook over medium-high heat on an outdoor grill or in a stove top grill pan, turning the cobs occasionally to cook the corn evenly until most kernels are browned and caramelized, 4-5 minutes. Cut the kernels from the cobs once cooled.