ROASTED CORN AND EDAMAME SALAD

ROASTED CORN AND EDAMAME SALAD image

Yield 6

Number Of Ingredients 13

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Ingredients

Ingredients
4 ears of corn, with husks on
1½ cups frozen edamame
2 tablespoons mayonnaise
1½ tablespoons lime juice
½ tablespoon honey
1 small clove garlic, minced
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil or vegetable oil
½ red bell pepper, diced
2 tablespoon finely diced red onion
¼ cup sliced fresh basil

Steps:

Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl. Cook edamame according to package directions. Drain and let cool. Add to corn. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.

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