Corn & Edamame Salad

Fresh edamame in a basket.
Prep Time: 
20 minutes prep time
Number of Servings: 
Serves 4
Recipe Source: 
Joe Knows Fish by Joe Gurrera ($24.99, Citarella Press, 2018)


  • 2 Tbsp extra-virgin olive oil
  • 4 ears corn, shucked and kernels cut off cob
  • 8 oz shelled edamame (2 cups), thawed if frozen
  • Sea salt and freshly ground pepper to taste


  1. Heat oil in a medium sauté pan over medium heat. Add corn and cook for 1 to 2 minutes.
  2. Add edamame and continue to cook until it’s just warmed through.
  3. Season mixture with salt and pepper to taste.
  4. Serve immediately or at room temperature.
Nutrition Info: 
201 Calories, 9 g Protein, 24 g Carbohydrates, 5 g Fiber, 11 g Total fat (1 g sat), 310 mg Sodium, ★★ Vitamin C, K, Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Iron, Magnesium, Potassium

Pairing Suggestion

Serve this salad alongside these delicious salmon fillets.