Crispy Corn & Edamame Salad with Sesame Dressing

1. Prepare the Dressing

Begin by whisking together the toasted sesame oil, rice vinegar, and tamari in a medium-sized mixing bowl to create the dressing. Set this aside to allow the flavors to meld.

2. Cook Edamame and Corn

Next, bring a big pot of water to a boil. Once the water reaches a rolling boil, add the frozen, shelled edamame and let it cook for around 3 minutes. You'll know the edamame is ready when it turns a vibrant bright green. At this point, add the fresh corn to the pot and boil for an additional 2 minutes.

3. Cool Edamame and Corn

When the edamame and corn are cooked, drain them using a colander and run them under cold water to stop the cooking process quickly. This step ensures the vegetables remain tender yet crisp. Once they are cool to the touch, transfer them to the bowl with the dressing.

4. Combine and Chill

Combine the edamame and corn with the dressing, stirring everything together until well mixed. Sprinkle in the toasted sesame seeds and a generous pinch of salt, stirring again to ensure the salad is evenly seasoned and has a delightful crunch. Finally, cover the salad and place it in the refrigerator to chill for at least 15 minutes. Once the salad is cold to the touch, it's ready to be served.