Boistfort Valley Farm
Community Supported Recipe Box

Roasted Corn and Edamame Salad


  • 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 bell pepper
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon light mayonnaise (you may choose to substitute olive oil instead of mayo)
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons finely chopped or grated ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


dish: salad
season: fall

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.

SELF, May 2007, Shawn Edelman, Ruby Foo