Roasted Corn and Edamame Salad
This dish from Shawn Edelman of Ruby Foo's serves up a third of your daily requirement of vitamin C.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Asian
Citrus
Ginger
Herb
Onion
Pepper
Vegetable
Side
Freeze/Chill
Corn
Chill
Healthy
Self
Vegetarian
Pescatarian
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
No Sugar Added
Kosher
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup chopped red onion
- 1/2 cup shelled edamame
- 1 tablespoon light mayonnaise
- 2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels
- 1/4 cup small-diced red bell pepper
- 1 tablespoon finely chopped fresh cilantro
- 1 1/2 teaspoons finely chopped or grated ginger
Preparation 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. Nutritional analysis per serving: 97 calories, 2.9 g fat (0.4 saturated), 16.6 g carbs, 2.4 g fiber, 3.8 g protein Nutritional analysis provided by Self
