Healthy Eating: Roasted Corn and Edamame Salad |

Healthy Eating: Roasted Corn and Edamame Salad

2 ears corn, in husks

3/4 cup shelled edamame, cooked and cooled

1/4 cup red onion, chopped

1/4 cup red bell pepper, diced small

1 tablespoon fresh cilantro, finely chopped

1 tablespoon light mayonnaise

1 tablespoon lemon juice

1 1/2 teaspoons ginger, finely chopped

1/8 teaspoon salt

1/8 teaspoon pepper, finely ground

Soak fresh corn in cold water for 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 until ready to serve.

Adapted from “Créme de Colorado” cookbook.

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