Prepare this simple, tasty side dish in a pinch by keeping frozen corn and edamame handy in the freezer.
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.