Roasted Edamame and Corn Salad

Adapted via Alton Brown
Serves: 4 to 6

♦ 12 ounces frozen shelled edamame, about 2 cups
♦ 1 cup fresh corn kernels, about 4 ears of corn
♦ 1/3 cup finely diced scallion
♦ 2 garlic cloves, minced
♦ 2 tbsp olive oil
♦ kosher salt and ground black pepper, to taste
♦ 1 red bell pepper, chopped
♦ handful of fresh basil leaves, chopped
♦ 1 tbsp sherry vinegar

Bring a pot of water to boil over medium heat – add edamame and cook for 2 to 3 minutes; pour into an ice bath to stop the cooking, then drain. Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a large metal baking pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown (can take up to 20 minutes depending on your oven). Remove from the oven and allow to cool completely – place in a glass bowl and refrigerate until cool (about 30 minutes)

Add the bell pepper, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature (can be made up to a day ahead).

To read more about this dish and my musical pairing, click HERE.

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