Edamame Corn Salad

This easy Edamame Corn Salad is going to be your new favorite of all summer salads. Simple ingredients, less than 15 minutes to make, and a flavor you won’t believe. Everyone will be asking you for this recipe! 

Original post: May 2011 | Updated: July 2017 and June 2025

Why You’ll Love This Great Summer Salad

• This easy and delicious Edamame Corn Salad is my top favorite of all summer salads and is also one of the top 10 most popular recipes on Pip & Ebby!
• It’s my go-to dish for parties and potlucks—everyone swoons over it, and I truly mean everyone.
• Family and friends request this one more than any other (especially my sweet niece Emma.. Hi, Emma!).
• With vibrant colors, fresh textures, and flavor that never gets old, this salad feels like an ageless, immortal recipe.
• Best part? It comes together in just 15 minutes, making it a perfect last-minute addition to any meal or event.
• Packed with plant-based protein, it’s an easy win for meal prep and take-along lunches.

Corn and Edamame Salad Recipe Ingredients

This easy recipe comes together with simple and common ingredients.

Frozen corn kernels – Packaging for frozen corn varies, but it works to use anywhere between a 10-16-oz bag.

Frozen edamame – Packaging for frozen shelled edamame varies, but it works to use anywhere between a 10-16-oz bag.

Grape or cherry tomatoes – Either variety works great. Be sure to take the time to cut each tomato in half so they are “forkable” bites.

Green onions – Thinly sliced.

Cilantro – Finely chop fresh cilantro for that super fresh taste!

Garlic – Mince 3 cloves of garlic for ultimate freshness. You may substitute fresh garlic for 1 teaspoon of garlic powder if desired.

Lime juice – Fresh lime juice makes this salad so delicious and gives it a bright citrus flavor. You can use more if desired.

Extra-virgin olive oil – Or your favorite type of oil (Coconut, sesame, etc).

Red wine vinegar – Other types of vinegar that work great are apple cider vinegar, white wine vinegar, rice vinegar.

Salt and black pepper – Table salt, sea salt and kosher salt all taste great in this recipe. Use your favorite!

How to Make Corn and Edamame Salad

You’d never believe this delicious corn salad is so simple to make!

Step 1. Boil frozen corn and edamame in a large saucepan for 3 minutes. Drain and rinse with cold water. 

Step 2. Transfer the corn and edamame to a large mixing bowl. Add tomatoes, green onions, cilantro, garlic, lime juice, olive oil, red wine vinegar, salt and pepper.

Step 3. Mix well, cover and refrigerate until ready to serve. Tastes best when made the night before!

Recipe Notes & Tips

• This sweet corn salad tastes best when made the day before! Let it marinate in the fridge overnight and serve the next day for fullest flavor.
• You can use canned corn and edamame instead of frozen. (This saves even more time!)
• If you happen to have cucumbers, green or red bell pepper or red onion hanging out in your kitchen, feel free to add them to the mix!
• I have always loved this salad just the way it is, but feel free to experiment! Add sesame seeds for an extra crunch or cayenne pepper for a little spice.
• You can add some sliced or large diced avocado just before serving.
• You can use frozen or fresh corn on the cob and slice the corn from the cob.
• Some people have an intense dislike for the flavor of cilantro. If that’s the case, you can sub other fresh herbs like  flat leaf parsley or fresh basil instead or just omit entirely.
• I use around 8 green onions for this recipe. I typically use an entire bunch and sometimes that can be up to 12 onions (totally fine). It’s a flexible recipe.

Soybean vs Edamame Beans

Soybeans and edamame are different stages of growth from the same plant. Edamame are young, immature soybeans taken while they are still in the pod and yet to mature. Fully mature soybeans yellow and dry out when they are ready.

Edamame is more tender than its fully grown counterpart and has a slightly sweet and nutty flavor to it. The young edamame pods are also higher in fiber and protein than fully matured soybeans.

How to Serve this Edamame Salad

This salad makes a fantastic light lunch (I like it with tortilla chips)  or side dish for so many of your favorite entrees. Whether you’re serving chicken, pork, fish or more veggies, you’re sure to find a few ideas to serve with this superb salad.

• Instant Pot Ribs
• Sloppy Joes or Hamburgers
• Pork Chops or Tenderloin
• Chicken Wings or BBQ Chicken
• Meatloaf

How To Cook Frozen Corn On The Cob

If you have corn on the cob sitting in your freezer and want to use it in this recipe, you can cook the cobbed corn and strip the corn from the cob when it’s cool enough to handle.

Read on for tips about How To Cook Frozen Corn On The Cob quickly, easily and with no fuss!

How Long Does Edamame Corn Salad Last

Stored properly, this edamame and corn salad will be good for 3-4 days.

How to Store Leftover Salad

Store any leftover corn edamame salad in an appropriate-sized, airtight container in the fridge for up to 5 days. 

Can You Freeze Corn and Edamame Salad

I do not recommend freezing this salad. This texture just doesn’t come out right when frozen and thawed.

More Summer Salad Recipes

• This Classic Chopped Salad is packed with delicious ingredients such as candied pecans, red onions, avocado, tomatoes and more!
• Quinoa Edamame Salad is great for parties and can be served in throw-away cups for serving ease. Packed with fresh fruit and veggies and it is so healthy and delicious.
• Make your own Unwich at home, Jimmy John’s style! This is such a great way to ditch the carb and calorie-loaded bread and enjoy a healthy salad in the form of a sandwich.
• Loaded Veggie Salad is EASY to make. It is packed with healthy ingredients like chickpeas, black beans, tomatoes and avocados. It is a delicious lunch, wrap filling, party side or even a topping for chicken!
• This crunchy, veggie-packed Crunchy Bok Choy Salad is a great dish to bring to parties. Prepare this just before serving. It will quickly become a salad favorite!

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