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Under 30 Minutes

Skillet Corn, Edamame, and Tomatoes with Basil Oil


You can cook this dish on the stove or on a grill heated to medium-high.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Andrew Purcell

Source: Martha Stewart Living, August 2012


  • 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


  1. 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.

  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, 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.

  3. 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.

Reviews Add a comment

  • sazerac
    9 AUG, 2014
    Wow this is spectacular. Such a perfect summer side dish. Look forward to making this again and again!
  • MS11228404
    9 AUG, 2012
    Delicious! And we didn't have basil so I substituted fresh parsley which was very pleasing. Looking forward to making it with basil.