Grilled Corn and Edamame Succotash Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat an outdoor grill for medium-high heat and lightly oil the grate.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place corn, bell pepper, onion, and jalapeño on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and black pepper. Rub to evenly coat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cook vegetables on the preheated grill until tender and dark marks appear, 10 to 15 minutes, flipping several times. Set aside to cool.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bring a medium pot of water to a boil. Add edamame; cook until tender, 10 to 15 minutes. Drain and cool.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl until combined; set aside.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Dice bell pepper, onion, and jalapeño; cut kernels off cobs. Combine vegetables in a serving dish; add edamame. Toss salad with vinaigrette; season with basil, salt, and black pepper.'}

📊 Nutrition Facts

Per serving (8 servings total)