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Charred Corn Succotash

Serves: Makes 4 servings

Ingredients:

  • 3 ears of corn, husked
  • 1 small sweet onion, peeled and cut into ½-inch rings
  • 1 medium garlic clove, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1 pint grape tomatoes halved
  • 1 cup shelled edamame beans, thawed if frozen
  • ¼ cup basil leaves, torn
  • 1 cup baby arugula leaves
  • Kosher salt and freshly ground black pepper


Procedures:

This classic corn salad is the perfect accompaniment to grilled meats.

Preheat a grill or grill pan to medium-high heat. Place corn on grill and cook, turning as needed until evenly grill marked and tender. Repeat this step with onion. Transfer corn to a cutting board and remove kernels from the cob with a sharp knife. Finely chop grilled onion. Place grilled corn and onion into a medium mixing bowl. Add remaining ingredients and fold to incorporate. Taste and adjust seasoning with salt and pepper. Serve immediately.

Note: The sweet corn and fresh vegetables can be made ahead, just add the basil and arugula right before serving.

Recipe developed for Sur La Table’s Cooking Classes

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