I made this over the summer. Had been holding onto this recipe for ages, and finally pulled it out when family was in town. It was DELICIOUS. Can't wait to make it again next summer when corn is back in season! I guess if you're really in a pinch you can use frozen white corn.
EDAMAME & CORN SALAD
3 ears corn - corn cut from cob
2 tbsp olive oil
1 1/2 c shelled edamame beans, cooked/drained
1 tomato, seeded & chopped
1 sweet yellow bell pepper, chopped
2 tbsp red wine vinegar
1 clove garlic, minced
salt & pepper to taste
Mix all ingredients together - stirring in dressing last. Let sit to allow flavors to develop. Serve at room temperature. You can also serve it cold - it will keep up to 3 days in the fridge.