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Roasted Corn Edamame Salad
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5 from 1 vote

Roasted Corn and Edamame Salad

A bright and delicious summer salad of roasted corn and edamame in a creamy and light dressing.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 189kcal
Author Christin Mahrlig


  • 4 ears of corn, with husks on
  • 1 1/2 cups frozen edamame
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons lime juice
  • 1/2 tablespoon honey
  • 1 small clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil or vegetable oil
  • 1/2 red bell pepper, diced
  • 2 tablespoon finely diced red onion
  • 1/4 cup sliced fresh basil


  • 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.
  • Cook edamame according to package directions. Drain and let cool. Add to corn.
  • In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil.
  • Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.


Calories: 189kcal