Corn Edamame Succotash

Corn Edamame Succotash


3 ears corn, shucked

1 teaspoon plus 2 tablespoons olive oil

Juice of 1/2 lemon

1 garlic clove, minced

1/2 teaspoon kosher salt plus more for serving

1/4 teaspoon black pepper plus more for serving

11/2 cups shelled edamame, cooked

1 pint cherry tomatoes, halved or quartered, if large

2 scallions thinly sliced

2 tablespoons chives


Preheat a gas or charcoal grill on high heat.

Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the remaining olive oil.

In a large bowl, combine the corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.