Roasted Corn and Edamame Salad

Recipe from Hugh Mangum

Adapted by Julia Moskin

Published August 19, 2014

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
1 hour
Rating
5(113)
Comments
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A late-summer side with lots of crunch, spice and herbs, this is great with anything grilled. Hugh Mangum, the New York chef of Texas lineage who started the Mighty Quinn’s Barbeque chain, has brightened up the traditional Texas plate of meat, meat, meat and white bread with fresh sides like this one. It holds up well overnight, too. —Julia Moskin

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Ingredients

Yield:8 to 10 servings

FOR THE SALAD

  • Freshly cut kernels from 6 to 8 ears fresh corn

  • 6 cloves garlic, not peeled

  • 1 tablespoon vegetable oil, such as grapeseed, corn or olive

  • 2 teaspoons mild chile powder, such as ancho, pasilla or Hatch

  • 1 teaspoon ground cumin

  • Kosher salt

  • 1 pound shelled soybeans (edamame, available frozen) or lima beans

  • 2 red bell peppers, seeded and diced, or 4 plum tomatoes, seeded and diced

  • 1 medium-size jicama or 2 cucumbers, peeled and diced (about 1 cup)

  • 6 scallions, white and pale green parts, thinly sliced

  • ¼ cup crumbled Cotija or mild goat or feta cheese

  • ¼ cup roughly chopped cilantro leaves, for garnish

FOR THE DRESSING

  • 1 tablespoon honey

  • Freshly squeezed juice and zest of 6 limes (about ½ cup)

  • ½ cup vegetable oil, such as grapeseed or corn, more to taste

  • ¼ cup roughly chopped cilantro, preferably both white roots and green leaves

  • 2 teaspoons kosher salt, more to taste

  • 2 teaspoons freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

13 grams carbs; 3 milligrams cholesterol; 102 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 274 milligrams sodium; 7 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.

  2. Step 2

    In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.

  3. Step 3

    Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, ½ cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.

  4. Step 4

    In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle ¼ cup cilantro leaves on top and serve.

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Ratings

5 out of 5
113 user ratings
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Comments

Sharon

How does this recipe not have any notes yet?! Second time making it: so fresh and delicious and easy/relatively quick to put together. Yields a HUGE amount. You'll have left over dressing--today we massaged it into some kale to make a good base for a green salad with the corn salad on top. The fllavor combos work magically together and rise above your typical summer salad. A sure hit with a crowd!

Anne

Best summer recipe. Simplify by roasting canned corn. Also cut oil by half for dressing. This is a real winner and crowd pleaser.

ccbanana

Baffled more people haven’t made this. Maybe it’s the photo graphic? This was absolutely delicious. I used frozen corn (sorry not sorry). I also chopped up half of a bunch of kale bc I want to use it up. Outstanding. As others have said, if you make as written it is a huge portion. I made 1/3 of the recipe and there is enough left for me to eat for lunch tomorrow. Enjoy!

ccbanana

Baffled more people haven’t made this. Maybe it’s the photo graphic? This was absolutely delicious. I used frozen corn (sorry not sorry). I also chopped up half of a bunch of kale bc I want to use it up. Outstanding. As others have said, if you make as written it is a huge portion. I made 1/3 of the recipe and there is enough left for me to eat for lunch tomorrow. Enjoy!

Randy

Odd quantities in this recipe: edamame by weight, corn by the cob, and everything else in standard kitchen measures. As for the cucumbers, one makes a cup diced (and if you use English cukes, you don't need to peel them). The corn turns out to yield about 3/4 cut per cob. We used frozen fire-roasted corn, worked great As noted in the comments, this is a huge amount of food. We cut the recipe down by 3/4 for two of us, and we still have multiple portions left in the fridge, but it's delicious.

Ellen

I guess I am an outlier to say we did not love the dressing on this and would not make it again. I even cut back to 4 limes from 6.

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Credits

Adapted from Hugh Mangum, Mighty Quinn’s Barbeque, New York

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