Far East Edamame, Roasted Corn, and Poblano Chile

Clever Creations Recipe Contest Winner


1 large poblano or pasilla chile 
2 cups fresh or frozen corn kernels or corn on the cob 
2 cups (10 oz.) frozen shelled edamame (soybeans), thawed 
2 cups chopped spinach 
1 1/2 cups chopped plum tomatoes 
1/2 cup julienne-cut peeled jicama 

1 Tbsp. sugar 
1/4 - 1/2 cup NAKANO Seasoned Rice Vinegar—Roasted Garlic
2 Tbsp. sesame oil 
2 Tbsp. chopped fresh cilantro


Place pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a heavy duty plastic zip top bag; seal, let stand 15 minutes. 

Peel pepper and cut in half lengthwise. Discard seeds and chop. 

Meanwhile, place corn kernels and edamame on baking sheet. Roast in 400 degree oven 5 minutes until slightly browned. Remove from oven and let cool slightly. 

In a large salad bowl, combine roasted peppers, corn, edamame, chopped spinach, tomatoes, and jicama. 

In small bowl, combine sugar and remaining 3 dressing ingredients. Drizzle over salad and toss to coat. Cover and chill. Add salt to taste. 

Makes 4 main course or 6 first course servings.

Total preparation and cook time: 30 minutes 

Submitted by Candace M. of Lexington, SC


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Far East Edamame, Roasted Corn, and Poblano Chile
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