Tasty Tuesday: Edamame Salad & Street Corn

WCCB Staff,

CHARLOTTE, N.C. – Chef Mara is back for another Tasty Tuesday! This week, she’s helping celebrate national corn on the cob day with a few variations on the summer grill favorite.

Check out her recipes for edamame salad and street corn.

Edamame Salad

Ingredients

  • 12 ounces frozen shelled edamame, defrosted
  • 1/2 cup fresh corn kernels, about 2 ears of corn
  • 1/4 cup finely diced scallion
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped fresh tomato
  • 1/4 cup chopped fresh basil leaves
  • 2 Tbsp. chopped fresh mint leaves
  • 1 tablespoon rice wine vinegar
  • Honey to taste

Directions

  1. Preheat the oven to 400 degrees F. Roast corn 15-20 minutes in husk until slightly tender. Let cool, shuck, and cut kernels off of ear.
  2. Add the tomato, basil and vinegar to a large bowl and whisk.
  3. While whisking, slowly drizzle in olive oil to form an emulsion.
  4. Add remaining ingredients and toss to combine.
  5. Taste and adjust seasoning with salt, pepper and honey, as desired. Serve chilled or at room temperature.

Prep/Equipment 2x Single and a Half Batch

  • Prep Ahead: Mince Scallion/Garlic
  • Lg. Bowl x2
  • Shears x2
  • Airplane Plates x4
  • Serrated Knives x2
  • Cutting Board/Mat/Knife x4
  • Mandolines x4
  • Cut Gloves x4

Street Corn

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
  • 1/2 teaspoon ancho chile powder, plus more for serving
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • Zest of 1 Lime and Juice as Desired
  • 3-4 Dashes Hot Sauce
  • 1/4 tsp. Honey
  • Salt and Fresh Pepper, to taste
  • 4 ears shucked corn
  • 1 lime, cut into wedges

Directions

  1. Heat grill. Place a large pot of water on the stove and heat to boiling. Add in ears of corn and cook briefly, about 2 minutes. Remove from pot and set corn aside.
  2. Mix together mayonnaise, sour cream, cheese, chili powder, lime zest, juice and garlic (and hot sauce and honey if desired) in a large bowl. Stir together well and set aside.
  3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes.
  4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.