A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame.
2earsfresh sweet cornhusks and silk removed (or about 1 1/2 cups frozen corn kernels, thawed
1(10-ounce) bag frozen shelled edamame
1pint10 ounces (or about 1 1/4 cup) cherry tomatoes, halved
1/2small red oniondiced
5-6medium basil leaveschiffonaded
2tablespoonsextra virgin olive oil
1tablespoonwhite balsamic vinegar
1/2teaspoonkosher salt + more to taste
1/4teaspoonfreshly 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.