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Asian-Style Edamame and Corn

The traditional Asian flavors of ginger, sesame oil, rice vinegar and soy sauce set the stage for edamame and corn in this chilled salad. Adapted from a recipe in The Complete Soy Cookbook by Paulette Mitchell, Macmillan 1998

5.0 · 3 reviewsRecipe card by mslinyEditorial by recipesvibrant · Updated October 13, 2026
VeganLow CholesterolHealthy< 30 MinsEasy
Asian-Style Edamame and Corn

Total time

20 min

Servings

4

Calories

262.4

Category

Asian

Elevate your weeknight dinners with this vibrant, Asian-style Edamame and Corn stir-fry. This healthy, vegan-friendly side dish combines the protein-packed crunch of edamame with the natural sweetness of golden corn, tossed in a savory umami-rich glaze. Perfect for busy schedules, this easy recipe comes together in under 20 minutes and fits perfectly into a low-cholesterol diet.

Ingredients

Makes 4 servings

  • 1/3 rice vinegar
  • 1 sugar
  • 2 low sodium soy sauce
  • 1 sesame seeds
  • 1 garlic
  • 1/2 gingerroot
  • 1 edamame
  • 2 corn
  • 1 red bell pepper
  • 1/4 lettuce leaves

Method

  1. Whisk dressing ingredients together; adjust seasonings to taste. Set aside.

  2. Add the corn and bell pepper to the edamame, toss with dressing. Serve on lettuce greens.

  3. Makes 4 servings.

  4. To toast sesame seeds, place in dry skillet over medium heat. Shake gently until seeds begin to pop and turn golden brown. Cool.

Cook's notes

  • Use high-quality toasted sesame oil to provide an authentic depth of flavor.
  • Pat your edamame and corn dry before tossing them into the wok to ensure they sear rather than steam.
  • For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil during the final minute of cooking.

Easy swaps

  • Swap frozen edamame for fresh soy beans if in season.
  • Replace soy sauce with tamari or coconut aminos to keep the dish gluten-free.
  • Add diced bell peppers or snap peas to introduce extra texture and color.

Frequently asked

Is this Edamame and Corn recipe vegan?

Yes! This recipe is entirely plant-based and vegan-friendly.

Can I use canned corn instead of frozen?

Yes, canned corn works well. Just be sure to drain it thoroughly and rinse it before adding it to the pan.

How can I make this dish more filling?

You can serve this dish over a bowl of brown rice, quinoa, or rice noodles to transform it into a more substantial main course.

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