Here you can shell the edamame raw, which is a bit difficult, or you can boil the pods for about five minutes, drain, cool, then shell, which is a little easier.  If you chose the raw route, you can cook the corn and edamame beans together.

2 to 3 c fresh corn kernels
1 c shelled, cooked edamame (or raw)
1 T peanut or sesame oil, or butter
1 – 2 scallions, trimmed and thinly sliced
salt and pepper, to taste
chopped fresh herb–basil, dill, cilantro…

1.  Bring a large pot of water to the boil. Add corn kernels and cook until tender, about 5 minutes (though check after a few minutes). Drain. Return to pot. Reduce heat to low. Add edamame, oil or butter, scallions, salt and pepper, to taste. Combine. Cook gently until heated through. Put into a serving bowl. Garnish with chopped herb.