A little tribute to my baby brother who was just home visiting and with all my private dinners this summer he’s been my go to guy for some different recipe ideas to match up with my menus. This is one he tossed out and told me to make it my own so here it is! Totally a summer salad, probably one of the best ever!! It has a touch of the Eastern Shore. If you’re a Maryland girl like me or live in the Mid Atlantic area you’ll know what I mean as soon as you as you check on the ingredients list.
Loaded with fresh summer veggies, corn, peppers, tomatoes, etc. This will be an easy go to side for your cook outs, picnics, and special events through the rest of summer and going into fall!!!
- 4 ears of corn-shucked
- 1 bag of edamame- hulled/shelled
- 3 cloves of fresh garlic-peeled and chopped finely
- 10-15 cherry tomatoes- quartered
- 3 small sweet peppers- chopped
- 3/4 C Olive Oil
- 1 Lemon juiced
- 1 1/2 Tbsp Old Bay Seasoning
- Fresh Ground Pepper
Directions: Pour all ingredients into a Mason jar and shake well!
Directions for the salad:
- Preheat grill- set medium to high heat
- In a baking pan, drizzle oil to keep veggies from sticking. Spread out edamame and chopped garlic. Salt and pepper well and place on the grill. Keep stirring to avoid burning, but you may like the char on your veggies for added taste! About 10 minutes
- Lay corn on the grill as well and allow corn to char or blacken in parts. Don’t let the whole cob burn just a little roasting. About 8-10 minutes. Make sure to turn on all sides.
- Once the corn is done, let it cool and remove corn from the cob. Easiest way is to stick the cob in a bowl and then run a knife down it to cut off the cob. It will catch in the bowl.
- Add garlic, edamame, tomatoes, peppers. Top with dressing and mix well. Serve warm or refrigerate to chill!