Reviews (2) Add Rating & Review 98 Ratings 5 star values: 22 4 star values: 39 3 star values: 24 2 star values: 12 1 star values: 1 Martha Stewart Member Rating: Unrated 08/09/2014 Wow this is spectacular. Such a perfect summer side dish. Look forward to making this again and again! Martha Stewart Member Rating: Unrated 08/09/2012 Delicious! And we didn't have basil so I substituted fresh parsley which was very pleasing. Looking forward to making it with basil.
Back to Skillet Corn, Edamame, and Tomatoes with Basil Oil All Reviews for Skillet Corn, Edamame, and Tomatoes with Basil Oil - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 6 skillet-corn-mld107985.jpg
Ingredients Ingredient Checklist 1 cup fresh basil leaves 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided 1 1/2 teaspoons coarse salt, divided 1/4 cup finely sliced scallions (from 4 scallions) 1 1/2 teaspoons minced garlic (from 3 small garlic cloves) 3 1/4 cups corn kernels (from 4 or 5 ears) 2/3 cup frozen shelled edamame, thawed 1/2 pound cherry tomatoes, halved (1 3/4 cups) 2 tablespoons white balsamic vinegar
Cook’s Notes A New Skillet Set For a fresh update on succotash, replace lima beans with edamame.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 6 skillet-corn-mld107985.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 6
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 6
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 6
6
skillet-corn-mld107985.jpg
skillet-corn-mld107985.jpg
Ingredients
Ingredients
- 1 cup fresh basil leaves 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided 1 1/2 teaspoons coarse salt, divided 1/4 cup finely sliced scallions (from 4 scallions) 1 1/2 teaspoons minced garlic (from 3 small garlic cloves) 3 1/4 cups corn kernels (from 4 or 5 ears) 2/3 cup frozen shelled edamame, thawed 1/2 pound cherry tomatoes, halved (1 3/4 cups) 2 tablespoons white balsamic vinegar
Directions
Bring a small pot of water to a boil. Add basil; cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in a blender or food processor until smooth.
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, until starting to caramelize, about 10 minutes (reduce heat to medium if overbrowning). Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.
Drizzle basil oil on vegetables, and stir. Serve immediately.
Cook’s Notes A New Skillet Set For a fresh update on succotash, replace lima beans with edamame.
Cook’s Notes
A New Skillet Set For a fresh update on succotash, replace lima beans with edamame.
Reviews (2)
Add Rating & Review 98 Ratings 5 star values: 22 4 star values: 39 3 star values: 24 2 star values: 12 1 star values: 1
Martha Stewart Member Rating: Unrated 08/09/2014 Wow this is spectacular. Such a perfect summer side dish. Look forward to making this again and again! Martha Stewart Member Rating: Unrated 08/09/2012 Delicious! And we didn't have basil so I substituted fresh parsley which was very pleasing. Looking forward to making it with basil.
Reviews (2)
Add Rating & Review 98 Ratings 5 star values: 22 4 star values: 39 3 star values: 24 2 star values: 12 1 star values: 1
Add Rating & Review
98 Ratings 5 star values: 22 4 star values: 39 3 star values: 24 2 star values: 12 1 star values: 1
98 Ratings 5 star values: 22 4 star values: 39 3 star values: 24 2 star values: 12 1 star values: 1
98 Ratings 5 star values: 22 4 star values: 39 3 star values: 24 2 star values: 12 1 star values: 1
5 star values: 22 4 star values: 39 3 star values: 24 2 star values: 12 1 star values: 1
Martha Stewart Member Rating: Unrated 08/09/2014 Wow this is spectacular. Such a perfect summer side dish. Look forward to making this again and again! Martha Stewart Member Rating: Unrated 08/09/2012 Delicious! And we didn't have basil so I substituted fresh parsley which was very pleasing. Looking forward to making it with basil.Martha Stewart Member
Rating: Unrated 08/09/2014
Wow this is spectacular. Such a perfect summer side dish. Look forward to making this again and again!
Rating: Unrated
Rating: Unrated 08/09/2012
Delicious! And we didn’t have basil so I substituted fresh parsley which was very pleasing. Looking forward to making it with basil.
All Reviews for Skillet Corn, Edamame, and Tomatoes with Basil Oil
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Skillet Corn, Edamame, and Tomatoes with Basil Oil
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
