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    You are in: Home / Recipes / Roasted Corn and Edamame Salad Recipe
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    Roasted Corn and Edamame Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    AnnieLynne's Note:

    From Self.com. 6/17/2009: I finally got around to making this and we LOVED it! We don't have a grill, so I used Oven-Roasted Corn on the Cob by Chef #219942. It turned out great and was a wonderful compliment to the salmon I made for dinner. Hope you enjoy it as much as we did!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak fresh corn in cold water about 30 minutes.
    2. 2
      Heat grill on high.
    3. 3
      Grill corn in husk, 10 to 15 minutes, turning once.
    4. 4
      Let cool.
    5. 5
      Remove husks.
    6. 6
      Cut corn from cob into a bowl; combine with remaining ingredients.
    7. 7
      Cover and chill in refrigerator until ready to serve.

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    Ratings & Reviews:

    • on March 06, 2012

      55

      Great substitute for Lima beans in any Succotash. delicious and healthy too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2010

      55

      This was great! I doubled everything but the corn and mayo, and it was perfect. My hubby even ate it, after initially turning his nose up to it, when some of the dressing ran into his rice and he tasted how good it was!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Corn and Edamame Salad

    Serving Size: 1 (105 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 108.4
     
    Calories from Fat 36
    33%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 1.3 mg
    0%
    Sodium 115.2 mg
    4%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.5 g
    10%
    Protein 5.9 g
    11%

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