Here's a refreshing summer side dish. Corn on the cob is delicious on its own, but this is a protein-containing blend for vegetarians, since it contains edamames. And it's quick to throw together. I would have added zucchini, but I would increase the dressing in that case. Have fun exploring!
Ingredients:
Dressing:
2 Tbsp toasted sesame oil
1 Tbsp rice vinegar (or regular vinegar)
2 tsp Tamari or soy sauce
Juice of ~1/2 lemon
Salad:
1 cup shelled edamames - defrost under hot water or add to boiling water.
2 corn cobs
10 or so cherry tomatoes or fewer plum tomatoes in 1/2" chunks
2 Tbsp toasted sesame seeds
Salt to taste
Directions:
1) Add corn cobs to lightly salted boiling water for about 10 minutes, or until you see the kernels on the edges separate from the other kernels. Run under cold water to stop the cooking and make it possible to work with them.
2)Whisk the dressing ingredient together in a medium bowl.
3) Remove the corn kernels from the cobs by running a sharp knife down each edge of the cob. If some kernels remain in chunks of up to about 9 kernels, it's fine. Separate larger chunks.
4) Toss all ingredients, add lime and/or salt as needed.
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