Take A Break And Have A Picnic!
For 6 consecutive weeks during the summer, all my friends pack our baskets with blankets, wine, and food goodies for an amazing potluck picnic during our town’s concert in the park events. The event takes place mid-week, so I’m always on the hunt for something quick and easy. This past week I found this Roasted Corn and Edamame Salad and am now adding it to my permanent collection of picnic recipes. It’s super easy and absolutely yummy! To save some time, instead of roasting the corn, I pan fried it in a little bit of butter, sea salt, and freshly ground pepper. I also omitted the mayonnaise from the original recipe. Try it out, and let me know what you think!
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 tablespoon finely chopped fresh cilantro
1 tablespoon lemon juice
1 1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon 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. Alternatively (this is how I made it), cut corn from cob into a bowl and saute in 1 tablespoon of butter, a pinch of sea salt, and a pinch of freshly ground black pepper. Remove from heat and let cool. Combine with remaining ingredients. Cover and chill in refrigerator until ready to serve. Enjoy!
Picnic photo by Eirik Slyngstad and found here