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