Sweet Summer Corn and Edamame Salad with Walnut-Miso Dressing

The following recipe is from the April 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

Although is isn't quite corn season, I couldn't resist posting this recipe for a corn and edamame salad with walnut-miso dressing from Corinne Trang's The Asian Grill. This salad is a perfect example of the five-flavor principle sweetness from the sweet corn, a sour note from the rice vinegar, saltiness from white miso paste, a slightly bitter note from the walnuts, and a bit of spice from a red onion.

  • Yield:6 to 8

Ingredients

  • 2 ears yellow corn, grilled or steamed
  • 1/4 cup shiro-miso (white miso)
  • 1/4 cup mirin (sweet sake)
  • 1 1/2 to 2 tablespoons finely grated ginger or ginger juice
  • 1/3 cup walnut halves, toasted and ground, plus 4 to 6 walnuts halves, toasted and crushed (optional)
  • 2 tablespoons vegetable oil
  • Three 14-ounce bags frozen edamame, steamed and shelled (about 3 cups)
  • 1/4 small red onion, minced

Directions

  1. 1.

    Using a large, sharp knife, cut the kernels from the ears of corn. You should have about 1 cup of kernels. In a large salad bowl, whisk together the shiro-miso, mirin, rice vinegar, and ginger until smooth. Add the ground walnuts and oil and stir until well combined. Add edamame and corn kernels and toss. Transfer to a serving dish and garnish with crushed walnuts (if using) and the red onion.