Roasted Corn and Edamame Salad

Submitted by:
from Shawn Edelman, executive chef of Ruby Foo's

Preparation time:
Cooking time:

Serves: 4

Dietary guidance: v v 


2 ears fresh corn, unhusked, or 1 1/4 c. cooked corn kernels
1/2 c. shelled edamame
1/4 c. chopped red onion
1/4 c. small-diced red bell pepper
1 T. finely chopped fresh cilantro
1 T. light mayonnaise
1 T. lemon juice
1 1/4 t. finely chopped or grated ginger
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 to 15 minutes. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.

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