Toasted corn, cherry tomato and edamame salad

6 servings
10 min
9 min
Very Easy
It is a perfect salad for a summer day!


Number of serving: 6
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


  • 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.


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