Bring 2 liters of water and 1 tablespoon coarse sea salt to a rolling boil in a medium pot. Add the frozen shelled edamame and return to a boil. Cook for 3–4 minutes until bright green and tender but still slightly firm.

Drain the edamame in a colander and immediately rinse briefly under cold running water or plunge into an ice bath to stop cooking. Drain thoroughly and transfer to a large mixing bowl.

Ajo-Chipotle Sauce

Brown the garlic and bloom spices

In a small skillet over medium-low heat, add 3 tablespoons extra-virgin olive oil. Add the 6 peeled garlic cloves and cook gently, stirring, until garlic is golden and fragrant (6–8 minutes). Watch closely to avoid burning; you want soft browned garlic for a mellow, nutty flavor.

Blend sauce

Transfer the browned garlic and oil to a blender or food processor. Add 1 tablespoon chopped chipotle in adobo, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 2 tablespoons fresh lime juice, 1 teaspoon maple syrup, 1 tablespoon soy sauce (or tamari), 1 tablespoon warm neutral oil, 2 tablespoons water, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Puree until smooth and creamy, scraping down the sides as needed. Taste and adjust heat or salt—add a bit more chipotle for more heat or a splash more lime for brightness. If sauce is too thick, add water 1 teaspoon at a time to reach a glossy, spoonable consistency.

Combine & Finish

Pour the ajo-chipotle sauce over the drained warm edamame. Toss gently but thoroughly until all edamame are evenly coated. Let sit 2–3 minutes to allow flavors to meld and to rewarm the sauce.

Finish by drizzling 1/2 teaspoon toasted sesame oil over the coated edamame and tossing once. Sprinkle 1 teaspoon toasted sesame seeds, 2 tablespoons thinly sliced green onions, and 2 tablespoons chopped cilantro (if using) over the top. Serve immediately with lime wedges on the side for squeezing.

To serve: place in a shallow bowl for shared snacking or portion into individual bowls. The edamame is best served warm or at room temperature.