3 ears corn, shucked
1 teaspoon plus 2 tablespoons olive oil
Juice of 1/2 lemon
1 garlic clove, minced
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
1–1/2 cups shelled edamame, cooked
1 pint cherry tomatoes, halved or quartered, if large
2 scallions thinly sliced
2 tablespoons chives
Preheat a gas or charcoal grill on high heat.
Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.
In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the remaining olive oil.
In a large bowl, combine the corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.