Easy Edamame Corn Salad

This is the ultimate summer salad—it’s loaded with juicy tomatoes, fresh corn, and bright edamame for a super simple and protein-packed dish!

My mom and I have been using this recipe for years, bringing it to barbecues and lake days, and every time we bring it out, there are always requests for the recipe!

It’s super simple to make, but the key to the best edamame corn salad is saving it for the summer, when Silver Queen corn and fresh tomatoes are in season!

What You’ll Need

• • Frozen edamame. Of course, the edamame corn salad needs edamame!
  • Silver Queen corn. Corn really gives this salad a nice crunch. You can substitute Silver Queen corn for regular if you can’t find it, but I find that Silver Queen is a really fresh and good-quality addition to the salad, especially when they’re in season.
  • Tomatoes. Be sure to use good-quality tomatoes for the best taste.
  • Garlic. You can adjust the amount of garlic to your preference, but I find that one clove is perfect and doesn’t get too overpowering.
  • Red wine vinegar. This forms the sort of dressing that the salad is tossed in and provides a nice flavor overall.
  • Olive oil. Also used to add flavor to the salad.
  • Salt and pepper. As always, season your food with a good dose of salt and pepper.
  • Basil. Fresh basil brightens up the salad and gives it a deeper flavor.

What to Serve With Edamame Corn Salad

This recipe is really versatile and a pretty well balanced meal on its own, but if you’re looking for more of a main dish to serve it with, here are some ideas:

• • Barbecue
  • Pulled pork
  • Grilled chicken
  • Steaks and roasted potatoes
  • Salmon
  • Sandwiches

Let me know if you give this recipe a try—it’s one of my absolute favorites!

Easy Edamame Corn Salad

This is the ultimate summer salad—it's loaded with juicy tomatoes, fresh corn, and bright edamame for a super simple and protein-packed dish!

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Course: Salads

Keyword: salad, summer

Prep Time: 30 minutes minutes

Servings: 0

Author: Mae Martin

Ingredients

• 12 ounces frozen edamame
• 2-3 ears fresh Silver Queen corn kernels
• 1 cup fresh tomato
• 1 clove garlic (minced)
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon ground pepper
• ¼ cup fresh basil thinly chopped

Instructions

• Cook the edamame according to package instructions and set aside. In the meantime, dice the tomatoes, basil, and garlic.
• Bring a large pot of water to a boil, then add the corn kernels to the pot and cook for 12 minutes, until bright yellow and cooked through. Remove the corn from the pot and allow to cool slightly, then cut the corn kernels from the ear and discard the cob.
• In a large bowl, mix together the prepared edamame, corn, tomatoes, garlic, vinegar, olive oil, salt, pepper, and fresh basil. You may serve the salad immediately, but it's best to allow it to chill for 30 minutes to absorb flavors.