Cherry Tomato, Corn, Edamame, Blueberry, and Avocado Salad

Recipe and photo contributed by Simona Carini Yield:  4 servings
Prep Time:  10 minutes Cook Time:  20 minutes

Cherry Tomato, Corn, Edamame, Blueberry, and Avocado Salad

This flavorful salad from Simona Carini offers a rainbow of colors and is a perfect end of summer treat.


2 ears fresh corn, silk removed and rewrapped in the husks

5 ounces shelled edamame

30 cherry tomatoes, halved lengthwise

½ pint blueberries, rinsed

1 medium-sized ripe avocado

1½ teaspoons Meyer lemon juice (or regular lemon juice)

Fine sea salt, to taste

A few leaves of fresh mint, cut in chiffonade


  1. Preheat the oven to 450°F.
  2. Place the corn on a baking sheet and roast in the oven for 20 minutes. Cool briefly and then remove the husks. Working over a shallow bowl, use a sharp knife to scrape the kernels from the cob. (Save the cobs to make stock or broth.) Place the corn in a serving bowl.
  3. Prepare the edamame according to package directions. Add the edamame, tomatoes, and blueberries to the corn.
  4. Cut the avocado in half. Dice half and add to the salad.
  5. Dice the other half of the avocado and transfer the pieces to a small bowl or ramekin. Add the lemon juice and a few pinches of salt and mash the avocado with a fork. Add to the salad and gently toss.
  6. Sprinkle the mint over the salad and toss again. Serve immediately.

Kitchen Tips

If the corn has already been husked, Simona suggests wrapping the cobs in foil before roasting.

Simona suggests a number of variations: Use quartered strawberries instead of blueberries and/or fresh (blanched and skinned) fava beans instead of edamame, and/or orange mint instead or traditional mint.

Another way to use her roasted corn is in her lovely cornbread recipe.

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