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Roasted Corn And Edamame Salad Recipe

Ingredients

How to make it

  • 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.
  • Notes:
  • Best made an hour in advance and can be made a day in advance.
  • "Variations and Substitutions For Corn Edamame Salad"
  • Roasted red peppers instead of bell pepper, Greek yogurt instead of mayonnaise and added garbanzo beans.
  • Fresh mint can be used in place of basil.
  • Maple syrup can be used in place of honey.
  • Sweet onion or green onion can be used in place of red onion.
  • Sour Cream can be used in place of mayonnaise.
  • The corn can be grilled instead of roasted.
  • Make it Spicy...Oh MY!
  • Add 1 to 2 teaspoons of minced jalapeno pepper or 1/2 teaspoon of crushed red pepper flakes.

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The Cook

MountainMamas W. Moreland, Virginia

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