Roasted Corn, Tomato & Edamame Salad with Southwestern Buttermilk Ranch Dressing

Roasted Corn, Tomato & Edamame Salad with Southwestern Buttermilk Ranch Dressing

4 ears of grilled corn, kernels removed from cob

1 12 ounce package frozen shelled edamame

3 cups cherry tomatoes, halved

1 15 ounce can black beans, rinsed and drained

½ cup red onion, diced

½ cup red bell pepper, diced

2 tablespoons jalapeno pepper, finely diced

2 tablespoons cilantro, diced

½ teaspoon salt

¼ teaspoon black pepper

Southwestern Buttermilk Ranch Dressing (recipe follows)

Grilled Corn on the Cob:

Prepare the grill to medium heat. Pull the husks away from the corn; do not remove from the cob.  Remove silk.  Pull husks up over the kernels.  Submerge corn in a large bowl of cool water with 1 Tablespoon of salt for 10 minutes.  Shake off excess water.  Brush oil on grill grates.  Grill cobs for 20 minutes or until kernels are tender when pierced, turning every 5-6 minutes.  Remove corn from grill until cool enough to handle.  Cut kernels off the cob.

 

Cook edamame according to package instructions.

 

Combine all ingredients in a large bowl to serve, or divide salad evenly among plates and drizzle about 2 tablespoons dressing over each salad

 

Southwestern Buttermilk-Ranch Dressing:

½ cup mayonnaise

¼ cup buttermilk

2 tablespoons cilantro

2 tablespoons lime juice

1 tablespoon grated onion

2 garlic cloves, minced

1 teaspoon Worcestershire

½ teaspoon cumin

¼ teaspoon cayenne

1/8 teaspoon salt

 

Mix all ingredients together in a blender until combined.