Roasted Corn and Edamame Salad

Roasted Corn and Edamame Salad

Serves 2.

Obviously, every recipe I choose is selected because it looks good on paper. But every once in a while, the results blow you away, and you're left thinking, "Wow! I thought it would be good, but I never expected it would taste this great!" This is one of those recipes.

Source: Self magazine

1 ear fresh corn, or 1/2 c. cooked corn kernels

1/4 c. shelled edamame

1/8 c. chopped red onion

1/8 c. small-diced red bell pepper

1 t. fresh cilantro, chopped

1-2 t. light mayonnaise

1-2 t. lemon juice

1/8 t. salt

1/8 t. freshly ground black pepper

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

A Note From The Little Lady: Don't hesitate to use frozen corn. It still tastes fantastic and will save you a ton of time! Simply cook according to package directions. The same goes for the edamame, which I buy frozen in the shell.