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Makes
Approximately 8 cups
Author Notes
We are lucky on the south coast of Massachusetts that summer corn is plentiful. We can pick up ears at "honor" tables that abound in our area. I make this dish to accompany our favorite summer meals of locally caught fish (including lobster of course!) and fresh summer fruit. Sitting watching the sunset on buzzards bay after this meal makes us believe that life is truly sweet. —belfman
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Ingredients
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Juice of 1 lemon
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1 tablespoon
White balsamic vinegar
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1
Large clove garlic, minced
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1 teaspoon
Herbs de Provence
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1 teaspoon
Kosher salt
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Black pepper to taste
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1/3 cup
Extra virgin olive oil
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3 cups
Cooked corn kernels
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1 1/2 pounds
Shelled, cooked and cooled edamame
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1
Red pepper, chopped
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1 cup
Grape tomatoes, quartered
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5
Scallions, thinly sliced
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1/4 cup
Chopped fresh basil
Directions
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In a large nonreactive bowl whisk together lemon juice, vinegar, garlic, herbs, salt and pepper.
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Add oil in a steady stream, whisking while pouring.
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Add to dressing the remaining ingredients and mix well. Adjust seasonings to taste. Serve at room temperature. Enjoy!
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