MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Succotash Salad
 Categories: Vegetables, Herbs, Beans
      Yield: 8 servings
 
      8    Ears corn; in husks
      1    Vidalia onion; cut crosswise
           - 1/2" thick
      2 c  Frozen shelled edamame
           Salt & fresh ground pepper
      1 c  Olive oil
    1/4 c  White wine vinegar
    1/4 c  Rough chopped tarragon
      2 pt Cherry or grape tomatoes;
           - halved
 
  Pull husks back from corn but don't remove; discard
  silks and replace husks. Soak in cold water 30 minutes;
  drain. Heat a charcoal grill or set a gas grill to
  medium-high. Grill corn, turning as needed, until husks
  are slightly charred and kernels are tender, 5-10
  minutes; let cool, discard husks and slice kernels off
  cobs into a large bowl. Grill the onion, flipping once,
  until slightly charred and tender, 3-5 minutes. Roughly
  chop; add to the bowl with corn.
  
  Boil edamame in a 2 qt. saucepan of salted water until
  tender, 2-3 minutes. Transfer edamame to a bowl of ice
  water until chilled. Drain and add to the bowl with corn
  along with oil, vinegar, tarragon, tomatoes, salt, and
  pepper; toss to combine.
  
  Recipe by: Neal Ballard
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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