This is a great summer salad that can be made ahead then tossed with its final grilled ingredient just before the rest of dinner is ready! It appeals to my Indian husband, who likes the Indian way of preparing corn with cayenne and lime. In winter when the grill's put away, we use frozen corn.
1Combine ¼ cup oil, lime juice, salt, pepper, tomatoes, chickpeas, onion, feta and cilantro in a glass or ceramic bowl. Add cubed avocado and edamame Toss well and let marinate at room temperature for at least an hour. Toss again, tasting to adjust salt and pepper.
Prepare barbecue (medium heat). Brush corn lightly with remaining 2 Tbsp oil and sprinkle with cayenne.
2Prepare barbecue (medium heat). Brush corn lightly with remaining 2 Tbsp oil and sprinkle with cayenne. Grill corn until brown in spots, turning occasionally, about 12 minutes. Cut from cob and stir into ingredients in bowl and serve.