Tuesday, August 17, 2010

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.

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