The Bright & Beautiful Roasted Corn and Edamame Salad

There’s a certain magic that happens when summer produce takes center stage, and for me, roasted corn always holds a special place. I remember my grandmother’s garden, a riot of green, and the sweet, almost smoky aroma that filled the air as she’d grill ears of corn, still glistening with dew. This Roasted Corn and Edamame Salad captures that essence – the sweetness of perfectly charred corn, the satisfying pop of edamame, and a vibrant medley of fresh vegetables, all kissed with a bright, zesty dressing. It’s the kind of dish that transports you to a sun-drenched afternoon, a simple yet utterly delightful celebration of fresh flavors.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 4 cups
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

To create this refreshing salad, you’ll need:

• 2 ears fresh corn, unhusked
• 1/2 cup edamame, shelled (frozen and thawed is perfectly fine)
• 1/4 cup red onion, finely chopped
• 1/4 cup red bell pepper, finely diced
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon light mayonnaise
• 1 tablespoon lemon juice
• 1 1/2 teaspoons fresh ginger, finely chopped (or grated)
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon fresh ground black pepper, or to taste

Equipment Needed

• A large bowl for soaking the corn
• A grill or grill pan (or an oven with broiler)
• A sharp knife for chopping and dicing
• A cutting board
• A medium bowl for mixing the salad
• A small bowl for whisking the dressing

Instructions

This salad is wonderfully straightforward to assemble, with the star being the perfectly roasted corn.

1. Prepare the Corn for Roasting: Begin by soaking the fresh corn. Place the unhusked corn ears in a large bowl filled with cold water. Let them soak for approximately 30 minutes. This step is crucial for ensuring the corn steams gently within its husk while on the grill, resulting in tender, sweet kernels.

2. Preheat Your Grill: While the corn is soaking, heat your grill on high. If you don’t have an outdoor grill, a grill pan on the stovetop set to medium-high heat will work effectively. Alternatively, you can use your oven’s broiler.

3. Grill the Corn: Carefully place the soaked, unhusked corn ears directly onto the hot grill grates. Grill the corn for 10 to 15 minutes, turning once to ensure even cooking and charring. You’re looking for the husks to be slightly charred and the kernels within to be tender and infused with that wonderful smoky flavor. If using an oven broiler, place the corn on a baking sheet and broil for about 5-7 minutes per side, watching very closely to prevent burning.

4. Cool the Corn: Once grilled to perfection, let the corn cool enough so that you can handle it comfortably. This usually takes about 5 to 10 minutes.

5. Remove the Husks: With the corn slightly cooled, remove the husks. Gently peel back the layers of husk, discarding them along with the silk.

6. Cut Corn from the Cob: Now comes the satisfying part of releasing those delicious kernels. Using a sharp knife, cut the corn from the cob into a bowl. Aim to get as much of the kernel as possible without scraping too aggressively.

7. Combine the Salad Ingredients: To the bowl with the freshly cut corn kernels, combine the remaining ingredients. This includes the shelled edamame, chopped red onion, diced red bell pepper, and chopped fresh cilantro.

8. Prepare the Dressing: In a separate small bowl, whisk together the light mayonnaise, lemon juice, finely chopped ginger, salt, and fresh ground black pepper. This creates a bright, creamy, and slightly zesty dressing that perfectly complements the roasted corn.

9. Dress and Chill: Pour the prepared dressing over the corn and vegetable mixture. Gently toss to combine all the ingredients, ensuring everything is lightly coated in the dressing.

10. Chill Before Serving: For the best flavor and texture, cover the bowl and chill in the refrigerator until ready to serve. An hour in the fridge is ideal to allow the flavors to meld beautifully.

Expert Tips & Tricks

• Corn Selection: For the sweetest flavor, choose fresh corn with plump kernels and bright green husks. If you can’t find fresh corn, you can use frozen corn kernels. Thaw them and then roast them on a baking sheet under the broiler or in a hot oven until lightly charred.
• Grill Marks Matter: Don’t be afraid of a little char on the corn husks; it imparts a wonderful smoky depth. Just be sure to keep an eye on it to prevent it from burning entirely.
• Edamame Ease: For convenience, pre-shelled edamame is readily available in the freezer section of most grocery stores. Simply thaw it according to package directions before adding it to the salad.
• Ginger Power: Fresh ginger is key here for its vibrant zing. If you don’t have fresh ginger, you can use about 1/4 teaspoon of ground ginger, but adjust to your taste as it can be more potent.
• Make-Ahead Magic: This salad can be made a few hours in advance. Prepare it as directed and keep it covered in the refrigerator. The flavors will only deepen and become more harmonious.

Serving & Storage Suggestions

This Roasted Corn and Edamame Salad is incredibly versatile. It shines as a side dish, pairing beautifully with grilled chicken, fish, or steak. It’s also substantial enough to be a light vegetarian lunch. For a more vibrant presentation, consider serving it in a clear glass bowl, allowing the colorful ingredients to be visible.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it just as delicious, if not more so, on the second day. It’s best enjoyed chilled or at room temperature; no reheating is necessary.

Nutritional Information

Here’s an estimated nutritional breakdown for this delightful salad:

Nutrient	Amount per Serving	% Daily Value
Calories	109 kcal
Total Fat	4 g	5%
Saturated Fat	0.6 g	3%
Cholesterol	1.3 mg	0%
Sodium	115 mg	5%
Total Carbohydrate	14.7 g	5%
Dietary Fiber	3.1 g	11%
Sugars	2.5 g
Protein	5.9 g	12%

(Note: Nutritional values are approximate and can vary based on ingredient brands and specific quantities used.)

Variations & Substitutions

• Spicy Kick: For a touch of heat, add a finely minced jalapeño or a pinch of red pepper flakes to the dressing.
• Avocado Creaminess: While this recipe uses light mayonnaise, for a richer, healthier fat option, you could blend a quarter of an avocado with the lemon juice and ginger to create a creamy dressing base.
• Herbaceous Touches: Feel free to experiment with other fresh herbs like parsley or chives in place of or in addition to cilantro.
• Bean Swap: If edamame isn’t your favorite, black beans or chickpeas can be a good substitute, adding their own unique texture and nutritional profile.
• Citrus Zing: A squeeze of lime juice can be used instead of lemon juice for a slightly different citrusy note.

FAQs

Q: Can I make this salad ahead of time?
A: Absolutely! This salad is fantastic made ahead of time, as the flavors have a chance to meld beautifully in the refrigerator.

Q: What’s the best way to grill corn if I don’t have an outdoor grill?
A: A grill pan on the stovetop works wonderfully, or you can use your oven’s broiler, carefully watching the corn to prevent burning.

Q: Can I use frozen corn instead of fresh?
A: Yes, you can use frozen corn. Thaw it completely and then roast it on a baking sheet under the broiler or in a hot oven until lightly charred.

Q: How long will the salad keep in the refrigerator?
A: This salad will stay fresh in an airtight container in the refrigerator for up to 3 days.

Q: Is this recipe suitable for a picnic?
A: Yes, it’s an excellent choice for picnics as it holds up well and doesn’t require reheating. Just keep it chilled until serving.

Final Thoughts

This Roasted Corn and Edamame Salad is a testament to the beauty of simple, fresh ingredients. It’s a dish that’s both effortlessly elegant and incredibly satisfying. I encourage you to try it and experience the bright, delightful flavors for yourself. It’s a perfect companion to any summer barbecue, a welcome addition to a potluck, or simply a refreshing meal on a warm evening. Share it with friends and family, and don’t be surprised if it becomes a fast favorite. Enjoy!