- 6 stripped ears of corn
- 1 red bell pepper
- 1/2 yellow onion
- 1 cup frozen, shelled edamame
- 2 Tbsp extra virgin olive oil
- 1 Tbsp white wine vinegar
- Salt
- Pepper
Heat grill to 400-450 degrees. Stem, seed, and half the bell pepper. Place corn, bell pepper halves and onion on a baking sheet. Drizzle 1 Tbsp EVOO and add salt and pepper to taste. Rub to coat. Grill for 10-15 minutes, turning several times, until dark grill marks appear. Set to side and let cool.
Meanwhile, boil the edamame per package directions and then let that cool. Then, dice the bell pepper and onion and cut kernels from corn. Combine all ingredients in a serving bowl and mix in the other tablespoon of olive oil and white wine vinegar. Makes 8 servings.