Roasted Corn and Edamame Salad
Last week we decided to do some grilling.. nothing special, nothing new, but the highlight of the meal was a new side dish recipe I decided to try. This one was SO good, the flavors were really delicious!
Super easy to put together.. we used fresh corn on the cob, since it's the season for it finally (hooray!!!) and used the frozen edamame beans, cooked to package directions of course. Couldn't be easier.
The one thing I did change, however, was to use a few splashes of olive oil instead of mayo. It just seemed right. It was a wise decision!
Roasted Corn and Edamame Salad
SELF | May 2007
Shawn Edelman
Ruby Foo
yield: Makes 4 servings
This dish from Shawn Edelman of Ruby Foo's serves up a third of your daily requirement of vitamin C.
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
PreparationSoak 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.
Super easy to put together.. we used fresh corn on the cob, since it's the season for it finally (hooray!!!) and used the frozen edamame beans, cooked to package directions of course. Couldn't be easier.
The one thing I did change, however, was to use a few splashes of olive oil instead of mayo. It just seemed right. It was a wise decision!
Roasted Corn and Edamame Salad
SELF | May 2007
Shawn Edelman
Ruby Foo
yield: Makes 4 servings
This dish from Shawn Edelman of Ruby Foo's serves up a third of your daily requirement of vitamin C.
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
PreparationSoak 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.