Summer Corn & Edamame Succotash Salad
It’s all because of a cat named Sprout.
We’ve never really been “cat people” per se. Team Dog all the way. I mean, we don’t hate cats – along with our two slobbery mutts, a cat actually did live with us for many years. Tigger lived a long and happy life, content to boss his humans around and relieve himself only in one specific spot (a corner in the living room, naturally). Occasionally, he’d snuggle up in my lap and I’d think this cat-having thing wasn’t so bad, even if most of the time he was a bit of a, well (slight profanity ahead), a-hole.
But when Tigger was gone, that was it for us. NO MORE CATS.
A few months passed and winter came. And sure enough, an emaciated black and white cat showed up in our backyard, looking sad and scared, mats in his long hair.
Naturally, I had to feed the poor guy.
He lived in the bushes for awhile, and then under the house, in a warm spot adjacent to the front porch. When we’d leave the house or pull up in the driveway after a few hours away, he would slink out and let us get a few quick strokes in before he’d scamper off.
Somewhere along the way, we decided to call him Sprout. Before long, he was mewing at the door, eager to come in out of the cold – despite the panting, wide-eyed dog faces peering back out at him. (A random cat at the door is exciting for the entire family, as it turns out).
We couldn’t find the home he came from, so before long, we let him in to ours. He blended in with our family seamlessly, taking our rambunctious dogs in stride. And when he curled up in my lap, I realized how much I’d missed having a cat.
Sadly, after only a couple of short months, we learned Sprout had a fatal heart condition, and his time with us was cut short.
And that’s when we – the people who were never EVER going to have cats again – decided to adopt two kittens.
As I write, Blossom is scrambling up the family room curtains while Fern is chewing on the golden retriever’s foot. And shockingly, in the two months these cute calico crazies have been in our lives, there have been times I’ve wondered if I’ve been converted to cat person. Especially when they’re curled up in my lap, purring so loudly you can hear them across the room. They’re running us a bit ragged, but we wouldn’t have it any other way.
As long as they stay out of the living room corner.
What do cats have to do with an easy summer salad? Well, not much, though both the kittens and the salad are a pretty solid statement on summer so far at the Kitchen Treaty house. Lots of goofiness, a few band-aids, and super-simple meals that keep us out of the kitchen. Because, I have to admit it, I am so not into the kitchen right now. We all have phases like that, right?! I want to be outside!
But I am into this Summer Corn & Edamame Salad! The crunchy sweet corn and juicy tomatoes pair perfectly with protein-rich edamame. And I love the bite that a bit of red onion and some freshly ground black pepper lend to the whole deal.
I love this salad all by itself for a simple and satisfying lunch or dinner, but it’s also a great side – especially for potlucks. Bonus: it’s totally colorful too! Just like our lives now that we have two crazy kittens in it.
Summer Corn & Edamame Succotash Salad
A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.
- 2 ears fresh sweet corn, husks and silk removed (or about 1 1/2 cups frozen corn kernels, thawed)
- 1 (10-ounce) bag frozen shelled edamame
- 1 pint (10 ounces or about 1 1/4 cup) cherry tomatoes, halved
- 1/2 small red onion, diced
- 5-6 medium basil leaves, chiffonaded
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
- Cut the corn kernels off the cob (I set it on end and use a large, sharp chef’s knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
- Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.
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