Roasted Corn Edamame Salad

This corn edamame salad is so perfect to end the summer. We actually served this dish at our wedding reception cocktail hour. It was so refreshing and delicious I had to recreate it, with a desi twist!

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I always feel salads are an under utilized item on an Indian buffet menu. Most Indian buffets feature a kachumber, or platter of sliced cucumbers, onions and tomato, but rarely a salad that holds its own like this one. Our wedding was fully vegan, so we definitely wanted a menu that would keep everyone full and satisfied!

This salad features roasted sweet corn, protein packed edamame, raisins for sweetness some red onion for that extra sharp bite. To make it more Indian, I added cumin powder, kashmiri red chili, lime and cilantro. You can eat it alone as a snack or serve it as an appetizer or side.

Roasted Corn

I don’t have a grill, nor do I know how to use one. I just roasted my corn over my gas stove, rotating slowly on a medium flame until the edges blackened and the centers cooked through.

You can also spray with a cooking oil and roast in the oven, or remove kernels from flame and pan roast on a cast iron skillet until it browns.

Edamame

Edamame is the Japanese word for soy beans. They are super delicious and high in protein I used frozen shelled edamame for this recipe.

This recipe is super simple to make as an appetizer, snack or side dish so I’ll stop rambling on for now and let’s get into the recipe!