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Under 30 Minutes

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: 25 mins
    total time: 25 mins
  • servings: 6
Photography: Andrew Purcell




  • 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 Note

A New Skillet Set
For a fresh update on succotash, replace lima beans with edamame.


  1. Step 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. Step 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. Step 3

    Drizzle basil oil on vegetables, and stir. Serve immediately.

Martha Stewart Living, August 2012



Reviews (2)

  • sazerac 9 Aug, 2014

    Wow this is spectacular. Such a perfect summer side dish. Look forward to making this again and again!

  • jhammondyny 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.