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Epicurious

Roasted Corn and Edamame Salad

4.6

(67)

This dish from Shawn Edelman of Ruby Foo's serves up a third of your daily requirement of vitamin C.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

  1. Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

Nutrition Per Serving

Nutritional analysis per serving: 97 calories
2.9 g fat (0.4 saturated)
16.6 g carbs
2.4 g fiber
3.8 g protein
#### Nutritional analysis provided by Self
TagsSaladCornVegetableEdamameBean and LegumeSideMainLunchDinnerVegetarianGluten FreeNut FreeDairy FreeEasyGrillingSummerSelf
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