CHARRED CORN & EDAMAME SALAD WITH CREAMY CITRUS DRESSING
on Jul 13, 2025
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Filled with sweet corn, protein-packed edamame, crispy radishes, creamy avocado, and toasted pumpkin seeds, this summer salad is nothing short of delicious. The creamy, lemon, and garlic coconut yogurt dressing really takes it over the top.
This recipe makes veggies very exciting. This Charred Corn and Edamame Salad with Creamy Citrus Dressing is fresh, filling, and pretty much a picture-perfect version of summer in a bowl.
Corn and edamame are quickly charred on the stovetop before being added to the salad bowl with a variety of leafy greens, thinly sliced radishes, vibrant herbs, creamy avocado, and crunchy pumpkin seeds.
The homemade creamy dressing requires minimal ingredients, brightens up the flavors, and pairs so well with the variety of veggies in the salad.
If I’m serving this for lunch or dinner, I add some protein such as a rotisserie chicken.
This salad is just as good served on its own for my plant-based friends or alongside a grilled protein for a dinner party with friends.
Can’t wait for you to try this one! Enjoy!
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Key Ingredients for Charred Corn and Edamame Salad
Summer produce truly shines in this cold salad. It’s a great time of year to head to your local farmer’s market to grab some greens and corn as well. But everything here can be found in a regular grocery store, too. Here’s what you’ll need.
- Leafy Greens: I like to use a combo of tender bibb lettuce, lacinato kale (that’s the long and thin kind, not the curly kind), and crispy romaine lettuce. Use your favorite combo of lettuce or whatever you have!
- Fresh Corn: There’s nothing better than a fresh ear of corn. Frozen corn should work fine, too.
- Edamame: A quick, plant-based protein. I buy a bag of frozen edamame and quickly thaw them to add a bit more protein to bowls and salads like this one.
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Pin It- Poblano Pepper: With its subtle heat undertones, poblanos are best served charred. If you’re really adverse to heat or serving this to kids, you could swap in a colorful bell pepper.
- Avocados: Creamy, healthy fat that is delicious in just about anything.
- Rotisserie Chicken (optional): If I want this salad as a meal, then I’ll add a quick protein like rotisserie chicken.
- Radishes: Thinly sliced radishes add a bit of crunch and beautify the salad by adding another pop of color.
- Toasted Pepitas: Pumpkin seeds add the perfect amount of crunch.
- Unsweetened Coconut Milk Yogurt: I like to use @cocojune_organic yogurt for this creamy dressing, but you can swap in your fave dairy-free yogurt or use plain yogurt if you aren’t dairy-free.
- Lemon: The juice and zest of a lemon adds brightness and acidity to the dressing, giving it just the right amount of tang.
- Garlic: To ensure nobody has an overwhelmingly garlicky bite, I like to grate the garlic clove on a microplane for the dressing.
How to Make Corn and Edamame Salad
Char the corn and edamame
Heat a cast iron skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the corn and edamame in an even layer. Cook undisturbed for 5 to 6 minutes, then stir occasionally until charred and golden in spots.
Add the diced poblano to the pan and sauté 2 to 3 minutes more until softened and fragrant. Season lightly with salt and set aside.
Make the dressing
In a small bowl or jar, whisk together the coconut yogurt, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Taste and adjust seasoning, you want it creamy and tangy!
Toss the salad
In a large bowl, combine the chopped greens and diced avocado. Add a few spoonfuls of the dressing and gently toss by hand until the avocado starts to break down and coat the leaves.
Add the charred corn/edamame mixture, scallions, dill, and any optional add-ins. Drizzle with more dressing and toss again until evenly coated.
Finish and serve
Transfer to a serving bowl or platter. Top with toasted pepitas, extra herbs, or fresh black pepper if desired.
Serve immediately, or chill for 10 to 15 minutes to let the flavors meld. Enjoy!
More Plant-Based Salads You’ll Love:
- Warm Winter Roasted Harvest Salad with Roasted Shallot Dressing
- Shaved Brussels Sprout Salad with Roasted Shallot Pomegranate Dressing
- Crispy Wild Rice Harvest Salad
- Cucumber Chickpea Greek Salad with Shallot Vinaigrette
CHARRED CORN & EDAMAME SALAD WITH CREAMY CITRUS DRESSING
Ingredients
For the Salad:
- 4-6 ounces leafy greens (bibb, lacinato kale, or romaine)
- 1 cup fresh corn kernels (from 1 ear of corn)
- 1 cup shelled edamame (thawed, if using frozen)
- 1 small poblano pepper, finely diced
- 2 scallions, thinly sliced
- 2 ripe avocados, diced
- 2 tablespoons fresh dill, chopped
- 4-5 radishes, thinly sliced
- 2-3 tablespoons toasted pepitas
- Salt and pepper, to taste
- Rotisserie chicken (optional)
Creamy Citrus Dressing:
- ¼ cup unsweetened coconut milk yogurt (or other dairy-free yogurt)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest (optional)
- 1 small clove garlic, finely grated
- Salt and pepper, to taste
- Pinch of crushed red pepper flakes (optional)
Instructions
Char the corn and edamame:
- Heat a cast iron skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the corn and edamame in an even layer. Cook undisturbed for 5 to 6 minutes, then stir occasionally until charred and golden in spots.
- Add the diced poblano to the pan and sauté 2 to 3 minutes more until softened and fragrant. Season lightly with salt and set aside.
Make the dressing:
- In a small bowl or jar, whisk together the coconut yogurt, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Taste and adjust seasoning, you want it creamy and tangy!
Toss the salad:
- In a large bowl, combine the chopped greens and diced avocado. Add a few spoonfuls of the dressing and gently toss by hand until the avocado starts to break down and coat the leaves. Add the charred corn/edamame mixture, scallions, dill, and any optional add-ins. Drizzle with more dressing and toss again until evenly coated.
Finish and serve:
- Transfer to a serving bowl or platter. Top with toasted pepitas, extra herbs, or fresh black pepper if desired.
- Serve immediately, or chill for 10 to 15 minutes to let the flavors meld. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
