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Skillet Charred Corn and Edamame Salad Recipe

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4.1 from 7 reviews

This Skillet Charred Corn and Edamame Salad is a vibrant, nutritious dish combining nutty farro, charred corn, crisp cucumbers, and fresh herbs tossed in a tangy lime and maple dressing. Featuring layers of texture and bright, zesty flavors, it's perfect as a wholesome lunch or a light dinner side that celebrates fresh, seasonal ingredients with a touch of Middle Eastern-inspired spices.

Ingredients

Grains

  • 1 cup dry farro

Vegetables & Herbs

  • 4 Persian cucumbers, halved lengthwise
  • 2 ears of corn, kernels cut away from the cob
  • 1 shallot, sliced
  • 2 cups edamame, thawed
  • 1 jalapeno, thinly diced
  • 10 leaves of fresh basil, chiffonade
  • 4 leaves of fresh mint, chiffonade
  • 1 avocado, cubed

Oils & Fats

  • 2-3 tsp avocado oil
  • 2 tsp extra virgin olive oil

Seasonings & Spices

  • Juice and zest of 1 lime
  • 1 tbsp maple syrup
  • 1 clove garlic, grated
  • 1/2 tsp sumac
  • 1/4 tsp ground coriander
  • Salt and pepper to taste

Instructions

  1. Cook the Farro: Start by cooking the farro according to the package instructions. Once cooked, set it aside to cool and be ready for serving as the base for your salad.
  2. Prep the Cucumbers: Halve the Persian cucumbers lengthwise, then lay them cut-side down on a cutting board. Using the flat side of your knife, firmly smack along the length of each cucumber until it splits, then slice diagonally into 1/2 inch pieces.
  3. Drain the Cucumbers: Transfer the cut cucumbers to a strainer placed over a bowl. Sprinkle generously with salt and allow them to drain for 10-15 minutes. This will remove excess moisture and concentrate flavor. Discard the liquid when done.
  4. Char the Corn: Heat avocado oil in a heavy-bottom skillet over medium heat. Add half of the corn kernels, tossing them to coat evenly in oil. Spread kernels into a single layer and cook undisturbed for 3 minutes to develop char. Then stir occasionally for another 2 minutes until kernels show brown edges.
  5. Cook the Shallots: Add the sliced shallots and a pinch of salt to the skillet with the charred corn. Stir gently until the shallots soften and become translucent. Remove skillet from heat.
  6. Make the Dressing and Toss Salad: In a large mixing bowl, whisk together extra virgin olive oil, lime juice and zest, maple syrup, grated garlic, sumac, ground coriander, and a pinch of salt. Add the edamame, both the cooked and remaining raw corn kernels, diced jalapeno, drained cucumbers, fresh basil, and mint. Toss everything thoroughly to coat the ingredients evenly in the dressing. Adjust salt and pepper to taste.
  7. Serve with Farro and Avocado: Just before serving, gently fold cubed avocado into the salad to keep it fresh and creamy. Serve the salad over the cooked farro for a complete and satisfying dish.

Notes

  • Smashing the cucumbers before slicing helps release excess water, preventing the salad from becoming soggy.
  • Charred corn adds a smoky sweetness and depth, but you can substitute with roasted corn if preferred.
  • The dressing balances tangy, sweet, and savory flavors; adjust maple syrup or lime juice to suit your taste.
  • For a nuttier variation, try toasting the farro lightly before cooking.
  • Serve immediately after adding avocado for best texture and color; leftovers can be stored without avocado.

Find it online: https://miracooking.com/skillet-charred-corn-and-edamame-salad-recipe/