Ingredients
edamame2 cup, fresh or frozen shelled edamame
(280g)corn kernels1/2 cup, fresh corn kernels, about 2 ears of corn
(190g)scallion1/4 cup, finely diced scallion
(28g)garlic1 clove garlic, minced
(5g)olive oil2 tbsp, olive oil
(30g)kosher salt1 tsp, kosher salt
(5g)Ground black pepper1/4 tsp, freshly ground black pepper
(2g)tomato1 cup, chopped fresh tomato
(150g)fresh basil leaves1/4 cup, chopped fresh basil leaves
(28g)red wine vinegar1 tbsp, red wine vinegar
(15g)lemon zest1 tsp, lemon zest
(2g)Instructions
Step-by-step guide
- 1
Heat oven to 400°F.
- 2
Place the edamame, corn, scallion, garlic, olive oil, salt, and pepper into a 9-by-13-inch metal pan and stir to combine. Place on the middle rack of the oven and roast until the edamame just begins to brown, 10 to 15 minutes. Remove from the oven and place in the refrigerator until completely cool, about 30 minutes.
Timer: 15m - 3
Add the tomato, basil, and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning as desired. Serve chilled or at room temperature.