Best 3 Roasted Corn And Edamame Salad Recipes

ROASTED CORN AND EDAMAME SALAD

Steps:

• Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 2 teaspoons of salt. Spread in a sheet pan and roast 10 to 12 minutes, until fragrant and golden. Set aside to cool.
• In a pot of salted boiling water, cook the beans just until crisp-tender. Drain and set aside to cool.
• Make the dressing: Squeeze the roasted garlic flesh out of the papery skins into a blender. Add the honey, lime juice and zest, 1/2 cup oil, the cilantro roots and leaves, and salt and pepper. Blend until smooth. Taste and add more oil if the dressing is too tart.
• In a serving bowl, combine the corn, beans, bell peppers, jicama or cucumbers, scallions and cheese. Pour most of the dressing over this and toss well. Taste and add more dressing, and salt and pepper to taste. Sprinkle 1/4 cup cilantro leaves on top and serve.

ROASTED CORN AND EDAMAME SALAD

Steps:

• 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.

ROASTED CORN AND EDAMAME SALAD

Steps:

• Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl. Cook edamame according to package directions. Drain and let cool. Add to corn. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.