Corn + edamame salad
Ingredients: corn, edamame, cilantro, onion, hot red pepper (fresh), white balsamic dressing
Preparing: Cut corn kernels off of the cob. Boil edamame pods for 7 minutes in salted water and once cool take beans out of the pods. Dice your favorite onion (we use red onion, shallot or scallion, whatever's on hand). Roughly chop cilantro (or parsley or basil, whatever you've got). Combine corn, edamame, onion and herbs. If you like a bit of heat, finely slice a fresh hot red pepper (we use hot portugal or a red jalapeno) - this adds great color, too. Toss with your favorite vinaigrette. A mayonnaise-based dressing also works really well with the corn.
Eating: A summer salad for lunch or dinner.
Dish history: With lots of corn and edamame on board at the same time, this is a delicious combo of the two.