Summer Succotash Salad

By Cubby

Ingredients

• 8 ears corn in husks
• 1 large Vidalia onion, cut crosswise 1/2" thick
• 2 cups frozen shelled edamame
• Kosher salt and freshly ground black pepper, to taste
• 1 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 cup roughly chopped tarragon
• 2 pints cherry or grape tomatoes, halved

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Pull husks back from corn but don't remove; discard silks and replace husks. Soak in cold water 30 minutes; drain. Heat a charcoal grill or set a gas grill to medium-high. Grill corn, turning as needed, until husks are slightly charred and kernels are tender, 5–10 minutes; let cool, discard husks and slice kernels off cobs into a large bowl. Grill the onion, flipping once, until slightly charred and tender, 3–5 minutes. Roughly chop; add to the bowl with corn.

2. Boil edamame in a 2-qt. saucepan of salted water until tender, 2–3 minutes. Transfer edamame to a bowl of ice water until chilled. Drain and add to the bowl with corn along with oil, vinegar, tarragon, tomatoes, salt, and pepper; toss to combine.