Sauteed Corn and Edamame

By MelanieAnn

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

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

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.