Skillet Charred Corn and Edamame Salad
This Skillet Charred Corn and Edamame Salad is a plant-based protein packed meal filled with bright citrus flavor for a refreshing bite. An easy to make weeknight meal.
As of today it is not official, official, but as far as I’m concerned it is summer. And the produce at the farmers market is all the convincing that I need to say we made it! It came as no surprise that as soon as I saw fresh corn pop up that I needed to make something with it. This Charred Corn and Edamame Salad was on the top of the list.
Easy to make, bright citrus flavors with a refreshing mix of basil and mint in every bite. This is what summer dreams are made of.
Why You’ll Love This Charred Corn and Edamame Salad
- Make in just 30 minutes. Prepare the farro while you cook the corn and this meal can be ready in less than 30 minutes. Just stir the corn salad together in a bowl and you are ready to serve for an easy weeknight dinner.
- Full of fiber. This nourishing meal is loaded with good for your gut fiber thanks to the use of whole grains like farro and corn. Consuming fiber in the amount that is appropriate for you may help with reducing chronic disease risk like heart disease, diabetes and certain cancers.
- Easy to prep in advance. The farro and corn salad can be meal prepped ahead of time for a tasty and refreshing grab and go meal.
Key Ingredients and Substitutions
- Corn: While I love using fresh corn when it’s in season, you can save time chopping and cooking by using frozen fire roasted corn.
- Edamame: I used frozen edamame. Feel free to swap with chickpeas, black beans or white beans if you prefer.
- Cucumber: Choose cucumbers that contain less water like English or Persian style cucumbers.
- Shallots: Can be swapped with 1/4 of a small red onion.
- Herbs: I used a combination of basil and mint. You can change up the amount of each based on preference or feel free to change it up. Try this with herbs like parsley and cilantro instead.
- Jalapeno: An optional ingredient, but a nice way to add a little spice. Feel free to reduce the spiciness of the jalapeno by using less or removing the seeds and membranes before dicing.
- Avocado: Choose an avocado that is not overly ripe. This will help prolong the life of your avocado when added to the salad. If not a fan of avocado, feel free to leave it out entirely or add some toasted cashews or pepitas to the bowl.
- Farro: For some extra fiber and protein, I chose farro. However, you can choose to serve this with any grain you enjoy including rice, quinoa, or millet.
- Spices: I used a combination of ground coriander and sumac. If you do not have sumac on hand, feel free to swap with 1/4 tsp lemon pepper or more ground coriander.
How to Make Charred Corn and Edamame Salad
Cook farro according to package instructions then set aside.
Place your halved cucumbers cut side down on a flat cutting board then with the flat side of your knife, smack down along the length of the cucumber until it splits. Slice the cucumbers diagonally into 1/2 inch pieces.
Transfer the cut cucumbers to a strainer propped on top of a bowl. Top the cucumbers with a generous sprinkle of salt and allow to sit and drain for 10-15 minutes. Discard the excess liquid when ready to use.
Heat your avocado oil in a heavy bottom skillet over medium heat. Once the oil is hot add half the corn kernels to the pan and toss in the oil to coat. Spread the kernels out into a single layer and allow to cook undisturbed for 3 minutes then stir occasionally for an additional 2 minutes or until the kernels appear to brown around the edges.
Add the shallots to the pan along with a pinch of salt and continue to stir until the shallots have softened then remove from heat.
To a large mixing bowl add the remaining oil, lime zest and juice, maple syrup, garlic, sumac, coriander and a pinch of salt then whisk the mixture together. To the same bowl add the edamame, the cooked corn, the remaining raw corn, jalapeno, smashed cucumbers, fresh basil and mint. Toss everything together to coat and adjust salt and pepper to taste.
When ready to serve, fold in the avocado then serve the salad over the cooked farro and enjoy.
Expert Tips
- Make this a no cook meal. If you want to save yourself extra dishes, just enjoy the corn and shallots raw. Cut the corn off the cob and mince your shallot before adding in with the remaining ingredients. Allow the salad to marinate for at least 30 minutes before serving.
- Get a good char on the corn. Spread the corn out in your pan in a single layer and allow it to cook undisturbed for a few minutes to help the corn get some color as it cooks.
- Cook one cob and leave one cob raw. This will help add different flavors and textures to your salad, highly recommend!
- Fold in your avocado before eating. Prep the salad ahead of time without the avocado. This will make it last longer when storing. When ready to eat, just fold in your portion of avocado and enjoy.
Frequently Asked Questions
You can do two things. First, prep your salad in advance without the avocado then cube your avocado and fold it in before serving. Alternatively, choose an avocado that is less ripe. Choose an avocado that gives just a little to your touch. If storing leftovers, make sure the avocado is completely coated in the lime dressing to help preserve it better.
To make this bowl gluten-free, serve the salad over a different grain. I chose farro which is not gluten-free. Alternatives can include options like quinoa, rice, or millet.
Make sure to store your farro and corn salad in separate airtight containers. The farro can be stored in the fridge for up to 5 days. Without folding in the avocado, the charred corn salad will last for up to 4 days. With the avocado folded in, this salad will last for 2-3 days depending on how long it takes the avocado to oxidize.
How to Serve
Serve your mixed charred corn salad over a bed of farro to make this a complete meal. You can also enjoy this with some extra greens to make this bowl more nutrient dense. For some extra crunch feel free to top this with some toasted sesame seeds or pepitas.
More Easy to Prep Nourish Bowls
- Seared Lemon & Sumac Marinated Chickpeas
- Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes
- Black Bean Mango Salsa Bowl
- Broccoli Crunch Salad
- Za’atar Maple Roasted Carrots and Chickpeas
Skillet Charred Corn and Edamame Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Skillet Charred Corn and Edamame Salad is a plant-based protein packed meal filled with bright citrus flavor for a refreshing bite. An easy to make weeknight meal.
Ingredients
- 1 cup dry farro
- 4 Persian cucumbers, halved lengthwise
- 2–3 tsp avocado oil
- 2 ears of corn, kernels cut away from the cob
- 1 shallot, sliced
- 2 tsp extra virgin olive oil
- Juice and zest of 1 lime
- 1 tbsp maple syrup
- 1 clove garlic, grated
- 1/2 tsp sumac
- 1/4 tsp ground coriander
- 2 cups edamame, thawed
- 1 jalapeno, thinly diced
- 10 leaves of fresh basil, chiffonade
- 4 leaves of fresh mint, chiffonade
- 1 avocado, cubed
- Salt and pepper to taste
Instructions
- Cook farro according to package instructions then set aside.
- Place your halved cucumbers cut side down on a flat cutting board then with the flat side of your knife, smack down along the length of the cucumber until it splits. Slice the cucumbers diagonally into 1/2 inch pieces.
- Transfer the cut cucumbers to a strainer propped on top of a bowl. Top the cucumbers with a generous sprinkle of salt and allow to sit and drain for 10-15 minutes. Discard the excess liquid when ready to use.
- Heat your avocado oil in a heavy bottom skillet over medium heat. Once the oil is hot add half the corn kernels to the pan and toss in the oil to coat. Spread the kernels out into a single layer and allow to cook undisturbed for 3 minutes then stir occasionally for an additional 2 minutes or until the kernels appear to brown around the edges.
- Add the shallots to the pan along with a pinch of salt and continue to stir until the shallots have softened then remove from heat.
- To a large mixing bowl add the remaining oil, lime zest and juice, maple syrup, garlic, sumac, coriander and a pinch of salt then whisk the mixture together. To the same bowl add the edamame, the cooked corn, the remaining raw corn, jalapeno, smashed cucumbers, fresh basil and mint. Toss everything together to coat and adjust salt and pepper to taste.
- When ready to serve, fold in the avocado then serve the salad over the cooked farro and enjoy.
Notes
Make this a no cook meal. If you want to save yourself extra dishes, just enjoy the corn and shallots raw. Cut the corn off the cob and mince your shallot before adding in with the remaining ingredients. Allow the salad to marinate for at least 30 minutes before serving.
Get a good char on the corn. Spread the corn out in your pan in a single layer and allow it to cook undisturbed for a few minutes to help the corn get some color as it cooks.
Cook one cob and leave one cob raw. This will help add different flavors and textures to your salad, highly recommend!
Fold in your avocado before eating. Prep the salad ahead of time without the avocado. This will make it last longer when storing. When ready to eat, just fold in your portion of avocado and enjoy.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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Really refreshing, delicious!!
Thank you so much Lori! 🙂
This was so good! Love the natural sweetness of it and how easy it was to make.