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.
This recipe originally appeared on spicysouthernkitchen.com