Saturday, September 11, 2010

Roasted Corn and Edamame Salad.

A simple recipe that I plan on trying tomorrow night, throwing in some chicken and a bit more cilantro...

Roasted Corn and Edamame Salad

from Shawn Edelman of Ruby Foo's

Yield: Makes 4 servings

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 red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon 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, 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.

Enjoy!  (What a gorgeous weekend.  I hope everyone has been out supporting local artists at the ArtHop... if not, theres still time :)  Some of the artist's are fellow CSA members and are amazing, and, yes, I'm one of them, so I'm biased, although I'm not referring to me when saying "amazing"...)
 

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