Cherry Tomato, Corn, Edamame, Blueberry, and Avocado Salad
Recipe and photo contributed by Simona Carini
Prep Time: 10 minutes Cook Time: 20 minutes
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
- Preheat the oven to 450°F.
- 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.
- Prepare the edamame according to package directions. Add the edamame, tomatoes, and blueberries to the corn.
- Cut the avocado in half. Dice half and add to the salad.
- 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.
- Sprinkle the mint over the salad and toss again. Serve immediately.
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. http://briciole.typepad.com/blog/2012/07/pane-di-mais-con-mais-arrosto.html