Thursday, June 26, 2014
I can't waste food. I just can't do it. And, as you see by my last recipe, I had delicious homemade tzatziki dressing leftover.
Sometimes I go to many many lengths to use up leftovers. This is not THAT extreme. But it IS delicious. Praise sweet corn season!
Sweet Corn and Edamame Salad with Tzatziki Dressing
2 tsp corn or canola oil
1/2 yellow onion, chopped
4 ears sweet corn, shucked and kernels cut from cobs
2 dashes of salt and ground black pepper
1 1/2 cups frozen shelled edamame
1 1/2 cups yellow cherry tomatoes, quartered
3 Tbsp chopped fresh cilantro
1/4 cup tzatziki dressing (see recipe here, which makes ~ 1 cup)
Heat olive oil in a large skillet over medium-high heat. Add onion and saute until fragrant, 2-3 minutes. Add corn and continue to saute until softened, 4-5 minutes. Sprinkle mixture with salt and pepper and stir in frozen edamame. Cook until heated through, then remove from heat.
Transfer mixture to a covered container in the refrigerator and allow to cool for 2-4 hours (or overnight).
Mix cooled corn mixture with chopped tomatoes, cilantro, and dressing. Cover and refrigerate for 30 minutes prior to serving.
Nutrition Info per 2/3 cup: 124 calories, 3.5 g fat, 7 g protein, 16 g carbohydrates, 3.5 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 3:30 AM