Using raw sweetcorn adds just the right touch of crunch to this salad. However, if you have leftover grilled sweetcorn, I'm sure that would add nice flavor as well. I added the edamame for some extra protein and color, but it didn't add much to the dish. If you don't have any you might try using fresh peas, cucumber, green pepper or a little green onion. On second thought, blueberries would be a nice substitute for the edamame. That would give this salad the perfect look for 4th of July.
The strawberries soak up quite a bit of beer flavor while marinating. The sweetness of the berries and corn pairs well with the fruity notes in New Belgium Somersault. Over all this has a faint but noticeable beer flavor. A light, crisp summer ale and cold light salad; perfect for hot summer days.
Summer Ale Couscous Salad
1 ear fresh sweetcorn
3/4 cup chopped fresh strawberries
1/2 cup shelled edamame, thawed
3/4 cup summer ale (I used New Belgium Somersault)
1/2 cup whole wheat couscous
salt, to taste
* Cut corn kernels off cob. In a medium bowl, combine corn kernels, chopped strawberries and edamame. Pour beer over mixture and let stand 15 minutes to absorb flavors. Drain, reserving liquid. Chill in refrigerator while preparing couscous.
* In a medium saucepan, bring reserved liquid to a boil Stir in couscous; cover and remove from heat. Let stand 5 minutes. Fluff lightly with fork. Refrigerate until chilled.
* Gently stir marinated strawberries, corn and edamame into couscous. Season to taste with salt. Serve cold.