Ingredients
- 6 ears of sweet corn, silk and husks removed
- 1 cup fresh or frozen edamame
- 2 tbsp lime juice
- 1 large red pepper, quartered
- 1 leek, trimmed and halved length wise
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 cup slivered fresh basil
- salt and freshly ground pepper
- lime wedges
Directions:
- Cook corn and edamame in enough boiling water to cover 3 minutes. Drain.
- Meanwhile, combine 1 tbsp of the lime juice and 1 tbsp water.
- Brush over cooked corn, bell pepper, and leek.
- Grill, uncovered over medium high heat about 10 minutes or until tender and slightly charred, turning as needed and brushing with additional lime juice mixture to prevent drying.
- Transfer to a cutting board; let cool.
- Chop bell pepper and leek.
- Cut corn from cobs.
- In a bowl combine corn, bell pepper, leek, edamame, garlic, and paprika.
- Stir basil and the remaining lime juice.
- Season with salt and pepper, and serve with lime wedges.