Remove silk from corn. Keep husks intact. Bring husks back over corn. Soak in cold water for 30 minutes. Heat grill to 400 degrees. Place corn, with husks wrapped over corncobs, directly on grill. Grill, turning periodically, until cooked, about 4 to 5 minutes total cooking time. Remove from grill. When cool enough to handle, remove husks. Remove kernels from corn cobs and place in mixing bowl. Add edamame, red peppers and green onions.

In a small mixing bowl, combine vinegar, lime juice and honey. Whisk in olive oil. Add basil and mint. Toss with corn mixture. Season to taste with salt and pepper to taste.

Brush top of salmon fi lets with olive oil. Season lightly with salt and pepper. Place salmon, skin side down, on preheated grill. After 2 minutes, flip fish and grill on other side to desired doneness. Depending on fish thickness, salmon should will have a total grilling time of approximately 6 to 8 minutes. Serve with sweet corn and edamame succotash.