Grilled Corn and Edamame Mixed Succotash Salad

Step 1

Start by heating your grill to medium-high and give the grates a quick brush with some oil to keep things from sticking. While the grill warms up, toss the corn, onion, red bell pepper, and jalapeno on a baking sheet. Drizzle them with a couple of tablespoons of olive oil and sprinkle with salt and pepper, then use your hands to make sure everything's nicely coated. Once the grill is ready, place the veggies on it and cook, turning every now and then, until they’re tender and have those nice charred spots—about 10 to 15 minutes. Let them cool a bit. Meanwhile, bring a pot of water to a boil and cook the edamame until they're tender, which should take around 10 to 15 minutes. Drain and let them cool down. In a small bowl, whisk together a tablespoon of olive oil and some vinegar to make a simple dressing. Once the grilled veggies have cooled, cut the corn off the cob and dice the onion, red bell pepper, and jalapeno. Toss all the veggies and edamame together in a big bowl, drizzle with the dressing, and season with salt, pepper, and a handful of fresh basil. Give everything a good mix, and you’re ready to serve!