Summer Succotash Salad
Grilled sweet corn, plus fresh edamame in place of the traditional limas, elevate this summer mainstay.
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Cooking tools:
- Grill
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Tongs
- Spoon
Ingredients
- 8 ears corn in husks
- 1 Vidalia onion, cut crosswise 1/2" thick
- 2 cups frozen shelled edamame
- Kosher salt
- freshly ground black pepper
- 1 cup olive oil
- 1⁄4 cup white wine vinegar
- 1⁄4 cup roughly chopped tarragon
- 2 pints cherry or grape tomatoes, halved
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