Roasted Corn and Edamame Salad

cooking.nytimes.com

Kelly D

subheading: FOR THE SALAD:

Freshly cut kernels from 6 to 8 ears fresh corn

6 cloves garlic, not peeled

1 tablespoon vegetable oil, such as grapeseed, corn or olive

2 teaspoons mild chile powder, such as ancho, pasilla or Hatch

1 teaspoon ground cumin

Kosher salt

1 pound shelled soybeans (edamame, available frozen) or lima beans

2 red bell peppers, seeded and diced, or 4 plum tomatoes, seeded and diced

1 medium-size jicama or 2 cucumbers, peeled and diced (about 1 cup)

6 scallions, white and pale green parts, thinly sliced

¼ cup crumbled Cotija or mild goat or feta cheese

¼ cup roughly chopped cilantro leaves, for garnish

subheading: FOR THE DRESSING:

1 tablespoon honey

Freshly squeezed juice and zest of 6 limes (about ½ cup)

½ cup vegetable oil, such as grapeseed or corn, more to taste

¼ cup roughly chopped cilantro, preferably both white roots and green leaves

2 teaspoons kosher salt, more to taste

2 teaspoons freshly ground black pepper

Directions at cooking.nytimes.com

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