Sauteed Corn and Edamame
- Comments()
Add to Shopping List
Ingredients
- 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
Directions
-
Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
-
Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
-
Remove from heat; stir in basil and remaining tablespoon oil and serve.
This is a great recipe, easily adjusted to a smaller family.
It does not retain it's flavor as a leftover, in my opinion, so I adjust.