Toasted corn, cherry tomato and edamame salad

Ingredients

• 250 mL frozen shelled edamame
• 15 mL olive oil
• 2 ear corns; husked and corn kernels stripped from the cob
• 30 mL plain yogurt
• 30 mL fresh lemon juice
• 5 mL honey
• 1/2 teaspoon garlic, minced
• salt to taste
• pepper to taste
• 250 mL cherry tomato, cut in half
• 60 mL fresh mint, thinly chopped
• 60 mL fresh basil, thinly chopped