Grilled Corn & Edamame Salad

• 6 ears corn on the cob in husks
• 1 red pepper
• 1 red onion, cut into 1/2-inch-thick slices
• 1 cup frozen edamame (shelled), cooked
• 1/2 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 1/3 cup thinly sliced fresh basil
• 2 cloves garlic, minced

1. Soak corn in water 30 min.
2. Heat barbecue to high heat.
3. Remove husks and silk from corn.
4. Grill corn, red pepper and onion slices 15 min., turning after 8 min.
5. Cool 15 min.
6. Cut corn kernels from cobs; place in large bowl.
7. Remove and discard skin and seeds from pepper.
8. Chop pepper and onion slices.
9. Add to corn along with remaining ingredients; mix lightly.

corn, red pepper, red onion, frozen edamame, olive oil, fresh basil, garlic

Taken from www.kraftrecipes.com/recipes/grilled-corn-edamame-salad-164793.aspx (may not work)