Saturday, May 8, 2010

Toasted Corn Cherry Tomatoes and Edamame Salad

What a day! Hubby played in a golf tournament all day in terrible miserable weather, DS has a fever, threw up in Giant Eagle and is now in bed, My Burberry umbrella was completely destroyed by the wind while walking to get groceries.

I think I need a glass of wine and retire for bed, but instead I'm up blogging about this side dish we had for dinner. Delish! I loved the basil in there, not quite sure what I thought about the mint. All in all, a great dish made by Hubby!

Original recipe: Fine cooking
Ingredients:
1 cup frozen edamame
5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears) - (personally used frozen white corn)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1 heaping cup quartered cherry tomatoes (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil

Directions:
1. Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.

2. Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cook.

3. In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.

4. In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

2 comments:

DavePR said...

This looks like a dish I made this weekend, except much better:) I work with Seapoint Farms, we manufacture and distribute edamame products across the nation. For including our Wonder Veggie in your dish you have been entered into our monthly sweepstakes to win a case of Dry Roasted Edamame! Thanks again for the great recipe and keep cooking, I look forward to reading more.

Anonymous said...

Looks like #1 and #2 in the instructions are identical. I'm assuming one of them should read edamame instead of corn?

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