Local sweet corn at its height of freshness is delicious straight off the cob. Here, those kernels are tossed together with other summery ingredients and simple dressing of olive oil and lime juice for a colorful, refreshing salad that’s portable for picnics and potlucks and infinitely adaptable. This recipe is lightly adapted from one in “Pizza Night,” and while it would indeed go well with your favorite slice, it also makes a nutrition-packed meal on its own when embellished with protein-rich edamame and feta cheese. It’s also good with chips. Serves 4. – Susan Puckett
Ingredients
- 1 cup frozen, shelled edamame
- Kernels from 4 ears of corn
- 1 pint cherry or grape tomatoes, halved
- ½ teaspoon flaky sea salt or kosher salt, plus more, to taste
- Freshly ground black pepper
- ¼ cup extra virgin-olive oil, plus more, to taste
- 3 tablespoons fresh lime juice, plus more, to taste
- 1 cup torn fresh basil leaves
- ¼ cup torn fresh mint leaves, finely chopped chives, or finely chopped green onions
- 1 avocado, peeled, seeded, and diced
- 4 ounces feta cheese, preferably in brine, cut in 1/8-inch-thick slabs
Instructions
- In a small pot of boiling water, blanch the edamame for 15 seconds. Drain and rinse under cold water; pat dry.
- In a large bowl, combine the corn, tomatoes, edamame, ½ teaspoon salt, and pepper to taste. Add the olive oil and lime juice and toss.
- Taste and adjust seasonings, lime juice, and olive oil as desired.
- Add the basil, mint, avocado, and feta. Toss gently and serve immediately.
Susan Puckett is an Atlanta-based food writer and cookbook author.
