Grilled Corn & Edamame Succotash

By tonya370

Ingredients

• 3/4 cup red wine vinegar
• 1 Tbsp. granulated sugar
• 2 tsp kosher salt
• 1 red onion, thinly sliced
• 6 ears fresh corn
• 3 cups edamame, shelled
• 2 Tbsp olive oil, divided
• 1/2 cup sour cream
• 2 Tbsp chopped fresh cilantro
• 1 tsp lime zest
• 2 Tbsp lime juice
• 8 oz. prosciutto, fried til crisp and roughly chopped
• 2 jalapeno chiles, minced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced in cubes
• 1 bell pepper, chopped into 1/2 inch pieces (I prefer orange, but whatever color you choose.)
• salt and pepper to taste
• cilantro for garnish (optional)

Preparation

Step 1

Whisk vinegar, sugar and salt in a small bowl until dissolved. Place sliced onions in mixture and let stand at room temp for an hour.

Heat grill to medium high. Place corn on oiled grates and grill until lightly charred. Remove and cool.

While corn is grilling, crisp prosciutto in a pan with a little olive oil. Set aside to cool. Chop. In same pan, add Tbsp olive oil. Once heated, add edamame. Stir often until charred.. Remove from heat.

Whisk together sour cream, cilantro, lime zest and lime juice in small bowl.

Drain onions and chop inot pieces. Add onions, tomatoes, bell pepper, cooled corn kernels, edamame, jalapenos, prosciutto in serving bowl. Dress with cilantro lime cream, 1 Tbsp olive oil, salt and pepper to taste. Fold in avocado chunks and torn cilantro and serve.