• Roasted Corn and Edamame Salad

    by Christin Mahrlig on May 18, 2014

    in Salads, Side Dishes

    Roasted Corn Edamame Salad I’ve discovered my new favorite way to cook corn and how on earth it took me so many years to discover it is beyond me. It’s so simple, so easy, and results in the sweetest, most delicious corn. How is it done you ask? Just plain and simple roasting in the oven– husk, silk, cob and all. You may have known about this fabulous way of cooking corn all along and my only question is- Why didn’t you tell me?! Roasted Corn and Edamame Salad The husks help keep the corn from drying out and no flavor is lost as it is when you cook corn in a pot of water. But my favorite part– once cooked, the husks and corn silk separate much more easily than they do with an uncooked cob of corn. Shucking corn is not my favorite thing to do. Just heat the oven to 350 degrees and place the corn on a baking sheet (or directly on the oven rack- doesn’t really matter) for about 30 minutes. Let cool some before you shuck. Delicious. Roasted Corn and Edamame  Salad After I had my corn cooked and shucked, I used a serrated knife to cut it from the cob. For the best flavor, you don’t want to cut too, too close to the cob. I then mixed it together with some edamame for a gorgeous and healthy summer salad. A simple dressing of mayonnaise, lime juice, honey, garlic and oil gives the vegetables a light coating and just a touch of creaminess. Some red bell pepper, onion, and fresh basil add additional flavor. corn edamame salad 23

    Roasted Corn and Edamame Salad
    A bright and delicious summer salad of roasted corn and edamame in a creamy and light dressing.
    Recipe type: Salad
    Serves: 6
    • 4 ears of corn, with husks on
    • 1½ cups frozen edamame
    • 2 tablespoons mayonnaise
    • 1½ tablespoons lime juice
    • ½ tablespoon honey
    • 1 small clove garlic, minced
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup olive oil or vegetable oil
    • ½ red bell pepper, diced
    • 2 tablespoon finely diced red onion
    • ¼ cup sliced fresh basil
    1. 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.
    2. Cook edamame according to package directions. Drain and let cool. Add to corn.
    3. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil.
    4. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.


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    { 19 comments… read them below or add one }

    Jenny July 8, 2014 at 11:30 pm

    This was SO yummy! The dressing on this is just amazing!
    I actually grilled my corn and used roasted red peppers instead of the bell peppers. I also added garbanzo beans and subbed greek yogurt for the mayo.


    Julie Yates May 22, 2014 at 8:56 am

    This looks so amazing and gets me jazzed for the warm weather months ahead! Great photos as well!


    Christin Mahrlig May 22, 2014 at 11:24 am

    Thank you Julie! I so look forward to summer produce every year :)


    Jess @ On Sugar Mountain May 21, 2014 at 5:27 pm

    This salad looks amazing! I never knew you could roast corn like that in the oven; I’ll have to try it ASAP! :D


    Kelly May 21, 2014 at 4:51 pm

    We love roasting corn but have always shucked it first and since shucking corn is nobody’s favorite task this tip is mind-blowing! I love the pretty color of this gorgeous looking salad! Love the edamame and the dressing – pinning :)


    Layla @ Brunch Time Baker May 20, 2014 at 10:16 pm

    This is such a beautiful and colorful salad! Looks so yummy!


    Cailee @ hellohealthyeating.com May 20, 2014 at 12:58 pm

    Ohhh man this looks great! So fresh, delicious, and nourishing!! Another lovely recipe! Well done my friend! :)


    Annie @Maebells May 20, 2014 at 12:51 pm

    Oh yum!! So much color! I am soo glad you mentioned how you cook your corn, that is how I grill it but I have never tried it like that in the oven. I adore corn, but I really hate shucking it so I am definitely trying this!


    Ashley May 20, 2014 at 11:47 am

    This salad is gorgeous! I love corn and am so excited that it’s about to be back!! I’ve started to see it in the stores the last week or two, yay!


    Medeja May 20, 2014 at 5:40 am

    The salad looks so bright, colorful and delicious! Honey and lime juice.. sounds like a great dressing.


    Shikha @ Shikha la mode May 20, 2014 at 2:22 am

    Okay, this corn-cooking trick is kind of blowing my mind. I’m going to have to try and nab some at the farmer’s market this weekend so I can get to it!


    Ashley | Spoonful of Flavor May 19, 2014 at 9:37 pm

    I love salads that are full of color! So refreshing and perfect for summer. And roasting corn in the oven is the best!


    How to Philosophize with Cake May 19, 2014 at 8:06 pm

    Yum! I love edamame, it’s so healthy and delicious. This looks like a great way to use it!


    marcie May 19, 2014 at 7:00 pm

    Roasted corn just screams summer to me, and this is one side dish perfect for summer grilling! Looks so delicious, Christin! :)


    Shashi May 19, 2014 at 1:23 pm

    I haven’t tried corn baked/roasted in its husk before-I am intrigued! Such a gorgeous, simple salad!


    Shashi May 19, 2014 at 1:21 pm

    I haven’t tried corn baked/roasted in its husk before-I am intrigued! Such a gorgeous, simple salad! Love this!


    Pam May 19, 2014 at 11:26 am

    I’ve been seeing recipes for roasted corn on the cob and have been meaning to try it. Thanks for the reminder! This salad looks fantastic.


    Monica May 19, 2014 at 11:04 am

    Oh, I just heard about this tip the other day (can’t remember where) and I’m so glad to hear it works firsthand from you! Funny I made something very similar last night for dinner but I used frozen fire-roasted corn. This is so much better…love that technique and need to try it!


    Jocelyn (Grandbaby Cakes) May 19, 2014 at 10:54 am

    This just looks so fresh and perfect! It is so gorgeous and in season. I could dive into that bowl right now!


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