Vegan: Leslie Taylorson's Skillet Corn, Edamame and Tomatoes with Basil Oil

By JoFClark

Ingredients

• 1 cup fresh basil leaves
• 14 cup plus 2 T extra virgin olive oil, divided
• 1 1/2 t coarse salt, divided
• 1/4 cup finely sliced scallions (from 4 scallions)
• 1 1/2 t minced garlic (from 3 small garlic cloves)
• 3 1/4 cups corn kernels (from 4-5 ears)
• 1/3 cup frozen shelled edamame, thawed
• 1/2 pound cherry tomatoes, halved (about 1 3/4 cups)
• 2 T white balsamic vinegar

Preparation

Step 1

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, 1/2 t 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 over-browning)
Add tomatoes and vinegar, cook until tomatoes start to collapse, about 8 minutes
3 Drizzle basil oil on vegetables and stir
Serve immediately