If you’re looking for the perfect summer corn salad recipe, look no further – because this Summer Corn & Edamame Succotash Salad hits all the right notes.
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 Succotash 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.
So what’s in this edamame succotash? Corn – fresh off the cob, naturally. Juicy cherry tomatoes. Zippy red onion. And hearty edamame. Easy.
Fresh basil, along with a simple white balsamic-and-olive-oil dressing. One reader adds avocado to hers. That creamy counterpoint sounds insanely delicious to me.
I love this edamame succotash salad all by itself for a simple and satisfying lunch or dinner, but it’s also a great side – especially for potlucks.
Best of all, hardly any time in the kitchen is needed, and this corn salad is perfect for meal prep too. More time outside in the sun!
Summer Corn & Edamame Succotash Salad
Ingredients
- 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
Instructions
- 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.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
This looks beautiful and really delicious! I love salads for summer that are mix of things other than greens. Thank you for posting it. I’m definitely going to give this a try!
This summer salad is absolutely amazing! It’s so easy to make and tastes like summer. It’s my go-to dish when I have to bring something to a party or cookout.
Oh I’m so glad to hear that! Sometimes I publish recipes and I wonder if anyone has ever tried them. This one is one I loved but I wasn’t sure if any readers had tried it … so I really appreciate you taking the time to comment and review. Thank you thank you!
Yum
I love this salad… BUT I make it with a lot less hassle & by the ton. I don’t cook or defrost anything. I just dump 2 bags of TJs frozen shelled Edamame (12 oz each) & 1 – 16 oz bag of their roasted corn (yummy smoky flavor with the roasted corn), olive oil, white balsamic vinegar (both to taste), the minced red onion & loads of fresh basil, pepper & salt in a huge bowl. I always add a small amount of sugar (1 tsp +/-) to add a bit of sweet to the vinegar. I stir it all up & VOILA! I can keep this mega meal in the fridge for up to a week. I never add the tomatoes in until I am ready to eat it or they get gushy & gross. But I have sometimes added in a bit of cheese, or avocado, or whatever I happen to have on hand to change it up a bit. It is also fabulous to take in the car still frozen… by the time you get where you are going it is cold but thawed & delicious! Excellent complete protein and so yummy!
Wow, thanks so much for the ideas! Love it. I can’t wait to try some of them.
A variation of this salad has been my go-to for the last 10 years! The only thing I add is Cilantro and Lime juice. It really does taste like summer! The best!
Yum!
This is amazing. I’ve made it twice and my 4 year old is obsessed with it. I made one modification by way of a thyme-infused white balsamic vinegar. Another time, we also added mint. This salad is versatile enough that you can make substitutions if you wish.
HIGHLY recommend this!
Hi Nat! I’m so jealous your 4-year-old will eat it. My kid would say something like, “That looks good! FOR YOU.” lol. I’m so glad this one is a hit. I also need to get my hands on a thyme-infused white balsamic because yum. Thank you so much for coming back and leaving a review!
I love, love, LOVE this recipe! I have been making it for years. Great to take to cookouts and just to have on hand in the fridge for lunch.
I’m so glad this one is a hit for you! Thank you so much for the review and I hope you are having a wonderful summer. 🙂
Top notch!
Ridiculously delicious. Into the regular rotation it goes. Tastes like a big bowl full of summer! And all ingredients I had on hand. Love!!!