6 medium ears sweet corn
3 tablespoons butter, melted
1/2 cup chopped cucumber
1/2 cup fresh or frozen shelled edamame, thawed
1/2 cup julienned radishes
1/4 cup fresh basil leaves, thinly sliced
1/4 cup olive oil
3 tablespoons sherry vinegar
1 tablespoon white balsamic vinegar
1/2 teaspoon salt
1. Brush corn with butter. Grill corn, covered, over medium heat for 10 to 12 minutes or until lightly browned, turning and basting occasionally.
2. 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.
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 6 servings.
2/3 cup: 239 calories, 17g fat (5g saturated fat), 15mg cholesterol, 260mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 5g protein.