Best 6 Skillet Corn Edamame And Tomatoes With Basil Oil Recipes
Get ready to tantalize your taste buds with a delightful skillet dish that combines the vibrant flavors of sweet corn, tender edamame, and juicy tomatoes, all harmonized in a fragrant basil oil. This culinary creation is a celebration of fresh and seasonal ingredients, offering a burst of colors and textures that will captivate your senses.
Check out the recipes below so you can choose the best recipe for yourself!
SKILLET CORN, EDAMAME, AND TOMATOES WITH BASIL OIL
You can cook this dish on the stove or on a grill heated to medium-high.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Drizzle basil oil on vegetables, and stir. Serve immediately.
LINGUINE WITH EDAMAME AND TOMATOES
Featuring garden-fresh basil, cherry tomatoes, and edamame, this bright and hearty dish is a marvelous meatless meal any weeknight. -Diana Rios, Lytle, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid., In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine and reserved cooking liquid; cook and stir for 2 minutes., Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from the heat. Sprinkle with cheese and basil; toss to coat.
Nutrition Facts : Calories 370 calories, Fat 11g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 514mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 10g fiber), Protein 17g protein.
SAUTEED CORN WITH TOMATOES & BASIL
"We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It's so fresh and easy-and always delicious with grilled fish or meat." Patricia Nieh - Portola Valley, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SKILLET-FRIED CORN AND TOMATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the damn hot peppers then simmer, stirring, until the corn is just tender, about 2 minutes.
- Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately.
- In a non-reactive saucepan, heat the oil. When the oil is hot add the bell peppers, jalapenos, and gray salt. Cook over medium-high heat for about 15 minutes or until the peppers are partially tender. Stir from the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
- Add the tomatoes, lower the heat to simmer and continue to cook for about 30 minutes to reduce the tomato juice and finish cooking the peppers. Add additional salt if needed. Serve warm or room temperature.
SKILLET CORN, EDAMAME, AND TOMATOES WITH BASIL OIL
Steps:
- 1. Bring a small pot of water to a boil. Badd basil, cook 10 seconds. Transfer basil to a bowl of ice water, then drain, and squeeze dry. Puree basil, oil, and salt in a blender until smooth.
SAUTEED CORN AND EDAMAME
Prepare this simple, tasty side dish in a pinch by keeping frozen corn and edamame handy in the freezer.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- 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.
Tips:
- To save time, use frozen corn and edamame. Just be sure to thaw them before cooking.
- If you don't have fresh basil, you can use dried basil. Just add it to the oil at the end of cooking.
- For a spicier dish, add a pinch of red pepper flakes to the oil.
- Serve this dish as a side dish or as a main course with a side of rice or quinoa.
Conclusion:
This skillet corn, edamame, and tomatoes with basil oil is a quick, easy, and delicious dish that is perfect for a weeknight meal. It is also a healthy dish that is packed with vegetables and protein. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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