Roasted Corn and Edamame Salad

Roasted Corn and Edamame Salad 4 ears of corn, with husks on 1 1/2 cups frozen edamame 2 tablespoons mayonnaise 1 1/2 tablespoons lime juice 1/2 tablespoon honey 1 small clove garlic, minced 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil or vegetable oil 1/2 red bell pepper, diced 2 tablespoon finely diced red onion 1/4 cup sliced fresh basil Preheat oven to 350 degrees. Place corn, husks and all on a sheet pan and place in oven for 30 minutes. Let cool slightly and remove husks and silk. Using a serrated knife cut kernels from cob and place in a large bowl. Cook edamame according to package directions. Drain and let cool. Add to corn. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.