Grilled Corn and Edamame-Heirloom Tomato Salad

 

 

Grilled Corn on the Cob

Grilled Corn on the Cob

 

Grilled Corn and Edamame-Heirloom Tomato Salad

Grilled Corn and Edamame-Heirloom Tomato Salad

 

Grilled Corn Edamame & Heirloom Tomato Salad

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 -6
Author: A Bachelor & His Grill

Ingredients

  • 6 Ears of corn husks removed
  • 2 Cups edamame ie. shelled soy beans
  • 2 Cups heirloom tomatoes sliced
  • 1 Cup fresh basil leaves chopped
  • 1/2 Cup red onion finely chopped
  • 2 Jalapeno minced
  • 1-2 Garlic cloves minced
  • 5 Tablespoons olive oil
  • 4 Tablespoons lime juice + zest of 1 lime
  • 2 Tablespoons fresh thyme chopped
  • Coarse salt and fresh ground black pepper to taste

Instructions

  • Pre-Heat Grill to Medium/Hot.
  • Remove husk from corn & soak in pot of warm salt water for 20-30 minutes.
  • Meanwhile, chop, dice & mince vegetables and herbs to ingredient instruction above.
  • Brush corn with 2 tablespoons olive oil & season liberally with salt and pepper.
  • Grill corn for 12-15 minutes, turning intermittently, until evenly charred.
  • Over a large bowl cut kernels from the grilled corn.
  • Toss all remaining ingredients into the charred corn, season to taste with salt & pepper, and garnish with basil leaves.
  • Serve. Spoon into your face. Consume. Enjoy.

Notes

To mellow flavor of chopped red onion, place in strainer & rinse with cold water for 3-5 minutes. Ensure to dry well before mixing in salad.
Optional: Use Skewers as a means to more easily managing your corn over the Grates of your Grill.
Note: If using wooden skewers, soak in cold water for 20 minutes prior to use.

 

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Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.