Grilled Corn and Edamame Salad

Ingredients

• Corn Cobs 8 pieces
• Onion 1 head
• Shelled Frozen Edamame 15 oz
• Coarse Salt to taste
• Ground Black Pepper to taste
• Olive Oil 10 fl oz
• Wine Vinegar to taste
• Chopped Tarragon Leaves 0 oz
• Cherry Tomatoes 15 oz

Step-by-Step Guide

Step 1

Peel back the leaves on the corn cobs, but do not remove them. Remove the silk, then wrap the cobs back in the leaves. Soak in cold water for 30 minutes. Prepare the grill. Grill the corn until cooked and the leaves are slightly charred, about 5-10 minutes; let cool, remove the leaves, and cut off the kernels.

Step 2

Grill the onion, turning once, until soft and browned, about 3-5 minutes. Chop coarsely; transfer to a bowl with the corn kernels.

Step 3

Boil the edamame in salted water until tender, about 2-3 minutes. Place in a bowl of ice water. Drain, then transfer the edamame to the bowl with the corn; add oil, vinegar, tarragon, tomatoes, salt, and pepper; mix well, shaking the bowl.