Skillet Corn with Edamame, Tomatoes, and Basil Oil

It is really starting to feel like summer around here, which means in Texas it is 90+ degrees outside.  It is also starting to look like summer with an abundance of summer vegetables hitting the shelves!  This past weekend we had a memorial day party which left me with 10 ears of sweet summer corn left over.

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I made this recipe from Martha Stewart Living last summer and it was a hit.  I put it on everything from salads to tacos, although it really is a perfect summer side on its own.  I did not need all of the basil oil but luckily that is not something I mind having around.  A possible Chimichurri anyone??

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With a recipe that uses such simple ingredients how can you go wrong.  Oh and did I mention it takes no time at all??!?

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Skillet Corn with Edamame, Tomatoes, and Basil Oil

adapted from Martha Stewart

  • cup fresh basil leaves
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 1/2 teaspoons coarse salt, divided
  • 1/4 cup finely sliced scallions
  • 3 garlic cloves, minced
  • 3 1/4 cups corn kernels, I used 4 ears
  • 2/3 cup frozen shelled edamame, thawed
  • 1/2 pound cherry tomatoes, halved
  • 2 tablespoons white balsamic vinegar
  1. Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in a blender or food processor until smooth.
  2. Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and remaining salt. Cook, stirring, about 10 minutes.  If it seems to be getting too brown reduce the heat. Add tomatoes and vinegar; cook until tomatoes start to break down, about 8 minutes.
  3. Drizzle basil oil on vegetables, and stir. Serve immediately. Enjoy!

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Filed under sides, vegetarian

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