(Serves 8)

We may not have corn on the cob in the stores yet, but soon. And when it arrives, you’ll be happy to have this recipe on hand: Corn and Edamame Salad.

Compliments of our cousin Nina, this fresh and colorful salad tastes like summer!

What You’ll Do:

  • In a medium bowl, combine corn, edamame, onion and cilantro.
  • Combine ingredients for dressing in a jar. Cover and shake.
  • Chill salad and dressing separately in the refrigerator.
  • Shake dressing again, pour over salad and toss just before serving.

What you’ll need:

  • 8 ears of bi-color corn, cooked and cut off the cob
  • 2-3 c. cooked and shelled edamame
  • 1/2 c. red onion diced
  • 1/4 c. cilantro chopped


  • juice and zest of 6 limes
  • 1/4 c. honey
  • olive oil, salt and pepper to taste