Author Notes: Bright, crunchy and healthy, this raw corn salad is a refreshing summer meal.
—The Weiser Kitchen
cups shelled edamame, defrosted if using frozen
cup quartered cherry tomatoes
tablespoons chives, minced
tablespoons apple cider vinegar
tablespoon olive oil
teaspoon fresh white pepper
- Over a large bowl, cut the kernels from the cobs. Once the kernels are removed, with the back of the knife scrape the cob to release the “corn milk” into the bowl.
- Add the remaining ingredients and toss to combine.
- Cover and refrigerate for two hours or overnight to allow flavors to develop.