Prep Time: 20 minutes prep time Number of Servings: Serves 4 Recipe Source: Joe Knows Fish by Joe Gurrera ($24.99, Citarella Press, 2018) Ingredients 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 Directions Heat oil in a medium sauté pan over medium heat. Add corn and cook for 1 to 2 minutes. Add edamame and continue to cook until it’s just warmed through. Season mixture with salt and pepper to taste. 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. Grilled Organic Salmon Fillets Tags: saladcornedamamedairy-freenut-freegluten-freevegan You Might Also Like... Fresh Grilled Corn Salad Fruit Salad with Honey-Lime Dressing Italian Tofu Scramble