corn, tomato, and edamame salad
I am at home in sunny southern California right now, with the privilege of being a bridesmaid at a very exciting family wedding (congratulations Brenda and Chris!). Had I not stuffed my face the evening before my flight, this would’ve been part of a delicious and summery carry-on lunch. It’s a colorful succotash of sorts, with sweet tomatoes, crisp bacon, and a simple miso dressing.
2 ears sweet corn
2/3 dry pint cherry tomatoes
1 cup frozen shelled edamame (or fresh, in their pods)
4 strips bacon, cut crosswise into small pieces
1/2 small red onion
1 tablespoon white miso
1 1/2 tablespoon warm water
1 1/2 teaspoons white balsamic vinegar
black pepper
Cook edamame in boiling salted water for about 3 minutes, or until tender. Drain and rinse with cold water.
Fry bacon in a pan until crisp. Remove and drain on paper towels. Reserve about 2 teaspoons of the rendered fat in the pan. Remove the corn kernels from the cobs, and cook in bacon fat with a pinch of salt and lots of black pepper over medium heat for about 3 minutes.
Thinly slice red onion. Cut cherry tomatoes in half. In a medium bowl, combine miso and warm water. Add vinegar and black pepper to make dressing. Add onion, corn, edamame, tomatoes, and bacon. Toss to coat evenly.
