The key to great-tasting corn is freshness. The sooner corn is eaten after harvesting, the better it will be in recipes such as Sweet Corn Succotash Salad with Asian-Lime Dressing.

4 ears sweet corn, yellow, steamed or roasted, cut from the cob (about 3 cups kernels1 ½ cups edamame1 red pepper, medium, seeded and diced¼ cup green onions, sliced¼ cup cilantro, fresh, chopped1 tablespoon rice vinegar1 tablespoon lime juice, freshly squeezed2 teaspoons vegetable oil1/8 teaspoon ground gingerPrepare sweet corn as desired. Cut from the cobs and allow to cool for several minutes. Add the frozen soybeans to boiling water and cook for about 3 minutes. Drain and cool. Mix the corn and green soybeans in a medium-sized bowl. Add diced red peppers and green onions. Stir to blend. In a separate small jar with a lid, or mixing cup, mix the rice vinegar, lime juice, oil and ground ginger. Shake well or whisk to blend. Pour over vegetable salad mixture. Top with chopped cilantro. Mix well and chill about a half hour or serve at room temperature.