Skillet corn with edamame and tomatoes


  • 2 tbsp olive oil (or bacon fat)
  • 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 teaspoons coarse salt
  • 1/2 pound cherry tomatoes, halved (1 3/4 cups)
  • 2 tablespoons white balsamic vinegar
  • 1/2 cup fresh basil leaves, cut into ribbons

Heat oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and salt. Cook, stirring, until starting to caramelize, about 10 minutes.

Add tomatoes and vinegar; cook until tomatoes start to collapse, about 8 minutes.

Sprinkle with basil and serve

From The Bitten Word. Serves 4


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