Chef Sherri Thrower
Local sweet corn is ready for the picking or will be soon in most parts of the country. Chef Thrower makes the most of its crisp texture and summery flavor by tossing it with a sweet Asian-style dressing. Orange and red bell peppers add bright color. Serve the salad as a side or add grilled chicken or shrimp for a light entree.
½ cup walnut halves, toasted
¼ cup olive oil
1 garlic clove
2 tbsp. white miso paste
2 tbsp. white wine vinegar
1 tsp. honey
¼ cup warm water
1½ cups shelled edamame, fresh or frozen
3 cups fresh corn kernels, cooked tender-crisp (from 3 cobs)
½ cup diced red bell pepper
½ cup diced orange bell pepper
2 green onions, sliced
Salt and cracked black pepper, to taste
- In large, dry skillet over medium-high heat, toast walnuts until lightly brown, about 1 to 2 minutes, stirring occasionally.
- Prepare dressing: In blender container, combine walnuts, olive oil, garlic, miso, vinegar, honey and water in that order. Blend until smooth; set aside.
- In small saucepan, bring 3 cups water to a boil. Add edamame. Cook 2 to 3 minutes; drain and rinse under cold water.
- Transfer edamame to large bowl. Add corn, peppers, green onions and dressing; toss to mix well. Season to taste with salt and pepper. Serve immediately.
Photo courtesy of California Walnuts