Directions
My family has been a fan of edamame for years. As frequent sushi bar patrons, we’ve grown to love them steamed and in the pod. At home, I serve them in the pod and shelled as a side dish or snack. In fact, my girls have been known to request a bowl of edamame pods instead of popcorn as we watch a movie. Adults love them, kids love them and your body loves them. I won’t bore you with the nutritional nitty-gritty, but know that if you’re eating edamame, your body thanks you.
I’m always looking for delicious, yet healthy, side dishes that everyone in my family can enjoy. I also entertain a lot, so having a side dish that goes with most anything, that I can make ahead of time, is always a plus.
I’d never had roasted edamame before this, but tossing the edamame with some fresh corn, scallions, garlic and olive oil and then throwing it in the oven couldn’t ever be a bad thing? Right?
No, It’s not a bad thing. In fact, it’s a very good thing.
As the edamame and corn were in the oven, the kitchen was filled with the most wonderful nutty, buttery smell. I knew good things were happening in there.
After the edamame cooled, I added some beautiful summer tomatoes (fresh from my friend’s garden) some fresh basil (fresh from my herb garden…the only thing I can keep alive in this crazy heat) and a shot of red wine vinegar. Then, according to the recipe, I needed to wait. It was tough, but I did and the result was worth it. I now have a great, healthy side dish that everyone can enjoy AND it can be made ahead of time. Just let it chill out on the kitchen counter for a couple of hours, stirring every once in a while to let every bit of it mingle, and serve it at room temperature. It may be tempting to sneak a bite or two, but letting it rest for a little while is well worth it.
ROASTED EDAMAME AND CORN SALAD
Recipe adapted from Alton Brown
| Roasted Edamame and Corn Salad |
- 1 14 oz. bag frozen, shelled edamame, thawed
- 3/4 cup fresh corn kernels, cut from about 3 ears of corn
- 1/4 cup diced green onions
- 2 cloves garlic, minced
- 1 1/2 Tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 cups chopped fresh tomato
- 1/4 cup chopped fresh basil leaves
- 2 Tbsp. red wine vinegar
- Preheat your oven to 400* and place the rack in the middle of your oven.
- In a large bowl, combine the edamame, corn, green onions, garlic, olive oil, salt and pepper. Spread the mixture out onto a cookie sheet that has been sprayed with nonstick spray. Place in the preheated oven for 15-20 minutes, or just until the edamame starts to brown. Remove the pan from the oven, pour the mixture back into your mixing bowl and place the bowl in the refrigerator until completely cool, about 30 minutes.
- Add the tomato, basil and vinegar to the cooled mixture and toss to combine. Taste and adjust the seasoning, as necessary. Let it rest for at least 30 minutes before serving. Can be served chilled or at room temperature. Serves 6-8
