Kate’s Roasted Corn and Edamame Salad
Super flexible and super delicious, this was a summer favorite introduced to us through Kate! This is an easy recipe to double or triple as required and I have an awesome photo of her well-loved recipe, but you can also find it at Epicurious – enjoy!
4 ears of fresh corn, unhusked and soaked in cold water for ~30 minutes before grilling
1 c. shelled edamame AND 1/4 c. finely minced red onion
1 small red pepper, cleaned and diced AND 1/4 c. chopped fresh cilantro
2 T. EACH mayonnaise AND freshly squeezed lemon juice
2 t. grated fresh ginger
kosher salt AND freshly ground pepper to taste
Grill the drained corn on high for 10 to 15 minutes until tender, then when cool enough to handle, husk and cut the corn off the cobs. This step can be done a day or 2 before if it’s more convenient (and the barbecue is already on!).
Add the corn and all remaining ingredients to a large bowl and toss well to combine and coat. Taste for seasonings and then aim to refrigerate for a couple of hours before serving so that all is well chilled and the flavors have had a chance to come together. Add anything else that strikes your fancy – this is especially tasty with a grilled burger!