Roasted Corn & Edamame Succotash

Adapted from Shawn Edelman, via Self Magazine
Makes 8-10 servings
During the summer months, I recommend using fresh corn, and taking the extra effort to roast it, as it adds such a great flavor to the dish.  However, it does take time to do so!  To make this a quick, weeknight side, the corn can be prepared using any method you would typically use to cook corn on the cob, whether boiled, or steamed.  When fresh corn is unavailable, frozen corn kernels can be substituted by simply thawing them out, or lightly steaming them.  The original recipe calls for using fresh lemon juice, but I had limes on hand, and I love the combination of cilantro with, I used it instead.  You can use either.  My version makes a generous batch, but I love having it on hand for lunches, or snacking on throughout the week.  You can easily halve it, if desired.  This recipe is very versatile!  Play with the ingredients, or proportions to suit you, or your family's tastes.

6 ears fresh corn, or 3 1/2 cups kernels
2 cups frozen shelled edamame, thawed
1/3 cup finely chopped red onion
3/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 teaspoon grated fresh ginger
2 tablespoons chopped cilantro
1 teaspoon kosher salt
freshly ground black pepper

Remove only the outermost, dark green husks from the corn, leaving most of the husk in tact.  Soak the corn in a pot of water for 10 minutes.  Meanwhile, preheat grill on high heat.  Grill the corn, in husks, for 15 minutes, turning once.  Remove from grill, and let cool. 
Once cool enough to handle, shuck the corn.  Cut the kernels from the cob into a mixing bowl.  Add the edamame, red onion, and bell pepper.
In a separate small bowl, whisk together the mayonnaise, lime juice, ginger, cilantro, salt, and black pepper.  Add the dressing to the corn mixture, toss to combine, and serve.
Note:  This salad can be made several days ahead of time.  Store in an airtight container in the refrigerator until ready to use.