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Corn Edamame Salad

An Indian-inspired take on a corn edamame salad. Perfect as an appetizer or side dish!
Prep Time12 minutes
Cook Time5 minutes
Course: Appetizer, Salad
Cuisine: American, Indian
Keyword: Corn, edamame, salad, salad dressing
Servings: 4 people

Ingredients

  • 2 cup frozen edamame thawed
  • 2 ears roasted corn
  • 1/3 cup sliced red onion
  • 1/4 cup raisins
  • 1 lime juiced
  • 1 tsp cumin powder
  • 2 tbps chopped cilantro
  • 1 pinch kashmiri red chili

Instructions

  • Roast the corn over the stove on medium until the exterior blackens and the kernels become soft.
  • Remove kernels from corn by holding steady on a cutting board and carefully scraping the kernels off with a knife
  • Defrost Edamame
  • Combine all ingredients to a large mixing bowl
  • Season with lime, salt, cumin and paprika to taste
  • Taste and adjust seasoning
  • Garnish with cilantro and serve

Notes

  • If you don't want to roast the corn on a stove you can roast on a grill or remove kernels from cob and roast on a cast iron skillet until browned