Alton Brown's Edamame Salad (edited)

12  ounces		fresh or frozen shelled edamame, about 2 cups
4		fresh corn kernels, about 4 ears of corn
1/4  cup		finely diced scallion
1		clove garlic, minced
1  tablespoon		olive oil
3/4  teaspoon		kosher salt
1/4  teaspoon		freshly ground black pepper
1  cup		chopped fresh tomato
1/4  cup		chopped fresh basil leaves
1  tablespoon		red wine vinegar

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Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.