Sauteed Corn and Edamame
- 3 tablespoons olive oil, divided
- 1 large shallot, halved lengthwise and thinly sliced crosswise (1/3 cup)
- 16 ounces frozen edamame
- 10 ounces frozen corn
- 1 teaspoon coarse salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons thinly sliced fresh basil
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, fresh (2 tablespoons)
- Corn, frozen (10 ounces)
- Edamame, frozen (16 ounces)
- Shallot, large (1)
- Cooking & Baking
- Black pepper, ground (1/8 teaspoon)
- Olive oil (3 tablespoons)
- Salt, coarse (1 teaspoon)
Preparation
Read recipe preparation on marthastewart.com
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Published October 21, 2011 (1 year ago).
7 people saved this recipe.
