Roasted Corn and Edamame Salad


  • Freshly cut kernels from 3 to 4 ears fresh corn
  • 3 cloves garlic, not peeled
  • 1/2 tablespoon vegetable oil
  • 1 teaspoon mild chile powder
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • 1/2 pound shelled edamame
  • 1 red bell pepper, seeded and diced, or 2 plum tomatoes, seeded and diced
  • 1 cucumber, peeled and diced
  • 3 scallions, thinly sliced
  • 2 tbsp crumbled Cotija or mild goat or feta cheese
  • 2 tbsp roughly chopped cilantro leaves, for garnish

For the dressing:

  • 1/2 tablespoon honey
  • Freshly squeezed juice and zest of 3 limes (about 1/4 cup)
  • 1/4 cup vegetable oil
  • 2 tbsp roughly chopped cilantro
  • 1 teaspoon kosher salt, more to taste
  • 1 teaspoon freshly ground black pepper

Heat oven to 450 degrees. In a bowl, toss corn kernels and garlic cloves with the tablespoon of oil, chile powder, cumin and 1 teaspoon 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, oil, cilantro, 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 or tomatoes, 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 cilantro on top and serve.

Serves 4-5. From NY Times


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