This refreshing summer dish can be a salad, a side or a meal. Make it the day ahead – it's best the second day.
Zest and juice of 1 lime
2 tsp (10 mL) butter, melted
1 tsp (5 mL) cayenne pepper
4 ears corn, husked
1 sweet red pepper, diced
1/4 red onion, diced
1 1/2 green onions, thinly sliced
1 1/2 cups (375 mL) halved cherry tomatoes
1 cup (250 mL) shelled edamame, blanched and cooled
1/3 cup (75 mL) olive oil
1 tsp (5 mL) salt
1 avocado, cubed (optional)
Preheat grill to medium.
Stir together lime zest, butter and cayenne. Brush on corn.
Grill, turning every 3 or 4 minutes, until soft and lightly charred, about 10 minutes.
Remove from grill and let cool.
Working over a large bowl, cut corn off the cob. Add red pepper, red onion, green onions, tomatoes, edamame, olive oil, salt and lime juice. Stir well.
Cover and refrigerate overnight. Add avocado, if using, just before serving.