Roasted Corn and Edamame Salad

Ingredients

  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 ½ teaspoons finely chopped or grated ginger
  • 1 tablespoon lemon juice
  • 1 tablespoon light mayonnaise
  • 1 tablespoon finely chopped fresh cilantro
  • ¼ cup small-diced red bell pepper
  • + 3 more ingredients
    • ¼ cup chopped red onion
    • ½ cup shelled edamame
    • 2 ears fresh corn, unhusked, or 1 ¼ cups cooked corn kernels

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.

View full recipe at SpringPad

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