Ingredients
6 medium ears sweet corn3 tablespoons butter, melted1/2 cup chopped cucumber1/2 cup fresh or frozen shelled edamame, thawed1/2 cup julienned radishes1/4 cup fresh basil leaves, thinly slicedDRESSING:1/4 cup olive oil3 tablespoons sherry vinegar1 tablespoon white balsamic vinegar1/2 teaspoon saltDash pepper
Preparation
Brush corn with butter. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned, turning and basting occasionally.
Cut corn from cobs; transfer to a large bowl. Add vegetables and basil. In a small bowl, whisk dressing ingredients. Pour over vegetables; toss to coat.
