Grilled corn and edamame succotash salad –Hey there, fellow food enthusiasts! Today, we’re diving into the delightful world of grilled corn succotash with edamame. This dish is bright, colorful, and packed with flavors that could make even the most unenthusiastic eater do a little dance in their kitchen! So, grab your spatula and let’s get cooking!
Grilled Corn Succotash with Edamame
First things first, let’s feast our eyes on this deliciousness:
Now that we’ve oggled at the beauty, let’s talk about what exactly you’ll need to whip this up. Spoiler alert: It’s a lot of yum!
Ingredients:
- 4 ears of fresh corn, husked and cleaned
- 1 cup edamame, shelled (that’s right, pop those little green beans out of their cozy pods)
- 1 red bell pepper, diced
- 1 small red onion, diced (bring on the tears!)
- 2 cloves garlic, minced (please don’t breath on your date after this!)
- 1 zucchini, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh lime juice (about 1 lime, because we’re fancy like that)
- Chopped fresh cilantro for garnish (don’t skip it, it’s the party hat of this dish!)
Instructions:
- First, let’s get that grill going! Preheat it to medium-high, because we want those corn kernels to be sizzling.
- Next, toss your corn with a bit of olive oil, salt, and pepper. Time to pamper your corn – it deserves it!
- Grill the corn for about 10-15 minutes or until it’s got beautiful char marks. Flip it occasionally so it doesn’t get too cozy on one side!
- While the corn is getting its tan, heat another skillet over medium heat, and add the remaining olive oil.
- Once hot, toss in the onion and garlic, and sauté until fragrant. Smell that? It’s the scent of culinary magic!
- Add the bell pepper and zucchini next, cooking for 3-4 minutes until they start to soften. Don’t forget to stir; we don’t want any veggies overcooking!
- Now, drop in the edamame, and once your corn is ready, take it off the grill, cool it for a minute, and slice those kernels off the cob right into your skillet.
- Finish it off with a squeeze of fresh lime juice and a sprinkle of cilantro. Give it all a good toss, and voila! Your summer succotash is ready to shine.
And there you have it! A vibrant grilled corn succotash with edamame that’s not just good for the belly but also good for the eyes. Enjoy responsibly – by that we mean, don’t eat it all in one sitting… or do, we won’t judge!