Skillet Corn, Edamame, and Tomatoes with Basil Oil
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, fresh leaves (1 cup)
- Cherry tomatoes (1/2 pound)
- Corn (3 1/4 cups)
- Edamame, frozen (2/3 cup)
- Garlic (1 1/2 teaspoons)
- Scallions (1/4 cup)
- Condiments
- Balsamic vinegar, white (2 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (3/8 cup)
- Salt, coarse (1 1/2 teaspoons)
Preparation
Read recipe preparation on marthastewart.com
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Published July 27, 2012 (7 months ago).
63 people saved this recipe.
