Korean Roasted Corn and Edamame Salad

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Korean Roasted Corn and Edamame Salad

Source: previously posted by Chris on CVC

 

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels

1/2 cup shelled edamame

1/4 cup chopped red onion

1/4 cup small-diced red bell pepper

1 tbsp finely chopped fresh cilantro

1 tbsp vegan mayonnaise

1 tbsp lemon juice

1 1/2 tsp finely chopped or grated ginger

1/8 tsp salt

1/8 tsp freshly ground black pepper

 

Soak fresh corn in cold water about 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 in refrigerator until ready to serve.