Corn and Edamame Succotash Salad - Cooking with Chef Jeff Hyatt of the White Apron Catering

Start by checking the freshness of the corn by tasting a small piece.

If the corn is starchy, blanch it in lightly salted water for about 1-1.5 minutes, then shock it in ice water for a couple of minutes to cool.

Use a mandolin set at a wide setting to shuck the corn off the cob.

Blanch the shelled edamame in boiling water for about a minute, then transfer to ice water and drain.

In a bowl, combine the corn and edamame.

Dice the red onion by following the radial of the onion for an even cut.

Chop the red and poblano peppers into small pieces.

Chop fresh Italian parsley and add it to the bowl.

Season the mixture with salt and pepper, then drizzle with extra virgin olive oil and rice wine vinegar.

Toss the salad to combine all ingredients and let the vinegar set in with the corn and edamame.

Equipment Needed

Dietary

Allergens