Roasted Corn And Edamame Salad

• Ingredients
• 4 ears of corn, with husks on
• 11/2 cups frozen edamame
• 2 tablespoons mayonnaise
• 11/2 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

1. 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.
2. Cook edamame according to package directions. Drain and let cool. Add to corn.
3. In a small bowl, whisk together mayonnaise, lime juice, honey, garlic, salt and pepper. Gradually whisk in oil.
4. Pour dressing over corn/edamame. Toss to coat. Stir in red bell pepper, red onion, and basil.

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Taken from www.epicurious.com/recipes/member/views/roasted-corn-and-edamame-salad-52843391 (may not work)