Sweet Summer Corn And Edamame Salad With Walnut-Miso Dressing

• 2 ears yellow corn, grilled or steamed
• 1/4 cup shiro-miso (white miso)
• 1/4 cup mirin (sweet sake)
• 1 1/2 to 2 tablespoons finely grated ginger or ginger juice
• 1/3 cup walnut halves, toasted and ground, plus 4 to 6 walnuts halves, toasted and crushed (optional)
• 2 tablespoons vegetable oil
• Three 14-ounce bags frozen edamame, steamed and shelled (about 3 cups)
• 1/4 small red onion, minced

1. Using a large, sharp knife, cut the kernels from the ears of corn. You should have about 1 cup of kernels. In a large salad bowl, whisk together the shiro-miso, mirin, rice vinegar, and ginger until smooth. Add the ground walnuts and oil and stir until well combined. Add edamame and corn kernels and toss. Transfer to a serving dish and garnish with crushed walnuts (if using) and the red onion.

corn, shiromiso, mirin, ginger, walnut halves, vegetable oil, three, red onion

Taken from www.seriouseats.com/recipes/2009/04/sweet-summer-corn-and-edamame-salad-with-walnut-miso-dressing-recipe.html (may not work)