This tasty salad is made with grilled corn on the cob and fresh basil—plus easy-to-cook edamame from the freezer. It's easy, delicious and different!
What You Need
Original recipe yields 16 servings
6 ears corn on the cob in husks
1 red pepper
1 red onion, cut into 1/2-inch-thick slices
1 cup frozen edamame (shelled), cooked
1/2 cup KRAFT Zesty Italian Dressing
1/3 cup thinly sliced fresh basil
2 cloves garlic, minced
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Let's Make It
Soak corn in water 30 min.
Heat grill 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.
Prepare using 3 cups frozen corn kernels.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.