The local corn and tomatoes are in full swing! Sometimes our eyes are bigger than our stomachs when we buy corn. This is an excellent recipe to use up leftover cooked corn. It’s also a great idea when you have different sizes of tomatoes ripe in the garden at the same time.
I bought some fresh picked corn from our favourite local corn grower, Gunther’s. Also in season locally right now are peppers, green onions and herbs. This salad is not only fresh and delicious, it’s beautiful!
The various colours of this dish are almost as good as the flavour.
The vinaigrette gets its charred flavour from the smoked paprika and by putting the tomatoes skin side down in a hot pan over medium heat. When the skins start to blister, shake the pan and continue charring, shaking occasionally until the tomatoes get soft.
It makes a real mess in the pan!
After the tomatoes have cooled a bit you add all the ingredients together and puree with an immersion blender.
Vintage immersion blender!
While your corn is cooking (if you are using fresh), chop the peppers into pieces similar to the size of the edamame beans and finely dice the red and green onion. When the corn is cooked and cooled enough to handle, cut the bottom of each cob with a very sharp knife to create a flat end. Then stand the cobs up and cut the kernels from each cob from top to bottom. You can cook the edamame in the water you used to cook the corn. Less dishes to wash! Drain and cool.
Edamame, although definitely not native to Norfolk County, are from the soy bean plant which is grown locally. So it’s kind of local. Wink wink. These little gems don’t have much flavour but they add a ton of protein to the dish. You can buy them frozen and they just need to be boiled for 4 or 5 minutes.
Now mix all the salad ingredients together, pour the vinaigrette over and toss with fresh chopped parsley. If it looks like you have more dressing than you need, add most of it and refrigerate the salad. When you are ready to serve, add more if desired. Finish with fresh ground black pepper.
This will probably taste even better tomorrow!And might be good in Tostito scoops!
Here’s the recipe:
Corn and Edamame Salad with Charred Tomato Vinaigrette
Ingredients Vinaigrette 3 medium, 6 Roma or 20-24 cherry tomatoes (or a combination) 10-12 basil leaves 1 Tbsp extra virgin olive oil 2 Tbsp rice vinegar 1 tsp Dijon mustard 1/2 tsp smoked paprika salt and pepper Salad 3 cobs corn (approx. 3 cups corn) 1 cup edamame beans 1/2 sweet red pepper 1/2 sweet yellow pepper 1 green onion, minced 1/4 cup red onion, minced small handful parsley Method Char tomatoes in dry hot pan until skins blister and tomatoes soften. Allow to cool slightly. Add remaining vinaigrette ingredients and puree. Cook corn for approximately 5 minutes. Remove from water to allow to cool enough to handle. Add edamame beans to corn water and cook according to package instructions. Drain. Cut corn kernels from cob by standing on larger end and cutting carefully downwards from the top. Chop peppers into small dice, mince onions and add corn and edamame. Pour salad dressing over top and stir in fresh chopped parsley. Season with cracked black pepper. Can be served warm or cooled.