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Grilled Corn & Edamame Salad

Grilled Corn & Edamame Salad recipe
photo by:kraft
Grilling the corn, pepper and onion adds another layer of flavour to this wonderful salad.
time
prep:
30 min
total:
1 hr 15 min
servings
total:
8 servings, 1 cup (250 mL) each

What You Need

6
 ears corn on the cob in husks
1
 red pepper
1
 red onion, cut into 1/2-inch-thick slices
1
cup  frozen shelled edamame, cooked
1/2
cup  Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing
1/3
cup  thinly sliced fresh basil
2
cloves  garlic, minced

Make It

SOAK corn in water 30 min.

HEAT barbecue to high heat. Remove husks and silk from corn. Grill corn, red pepper and onion slices 15 min., turning after 8 min. Cool 15 min.

CUT corn kernels from cobs; place in large bowl. Remove and discard skin and seeds from pepper. Chop pepper and onion slices. Add to corn along with remaining ingredients; mix lightly.

Kraft Kitchens Tips

Substitute
Prepare using 3 cups frozen corn kernels.
K:64385v0ec:164793
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