Summer Succotash Salad | Saveur

Ingredients

• 8 ears corn in husks
• 1 Vidalia onion, cut crosswise 1/2" thick
• 2 cups frozen shelled edamame
• Kosher salt and freshly ground black pepper, to taste
• 1 cup olive oil
• 1⁄4 cup white wine vinegar
• 1⁄4 cup roughly chopped tarragon
• 2 pints cherry or grape tomatoes, halved