Name: Toasted corn, cherry tomato and edamame salad
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 6
Cuisine: En
Ingredients: 250 mL frozen shelled edamame; 15 mL olive oil; 2 ear corns; husked and corn kernels stripped from the cob; 30 mL plain yogurt; 30 mL fresh lemon juice; 5 mL honey; 1/2 teaspoon garlic, minced; salt to taste; pepper to taste; 250 mL cherry tomato, cut in half; 60 mL fresh mint, thinly chopped; 60 mL fresh basil, thinly chopped

Ingredients

250 mL frozen shelled edamame
15 mL olive oil
2 ear corns; husked and corn kernels stripped from the cob
30 mL plain yogurt
30 mL fresh lemon juice
5 mL honey
1/2 teaspoon garlic, minced
salt to taste
pepper to taste
250 mL cherry tomato, cut in half
60 mL fresh mint, thinly chopped
60 mL fresh basil, thinly chopped

Preparation

Preparation10 min

Cook time9 min

Cook the edamame according to the package instructions.
Drain and set aside to cool completely.
Heat oil in a large skillet over medium heat.
Add corn and cook, stirring occasionally, until the kernels are golden brown in patches about 9 minutes.
Transfer to a bowl to cool.
Whisk the yogurt, the lemon juice, the honey, the garlic and the salt in a small bowl until well blended.
Combine the cooled edamame, the corn, the tomatoes, and the herbs. Gently toss.
Add the vinaigrette and salt and pepper to taste.