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.
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Rabia Ahmad
[email protected]I'm always looking for new and exciting ways to cook corn, edamame, and tomatoes. This recipe definitely fit the bill. The basil oil was a great touch, and the dish was both flavorful and visually appealing. I will definitely be making this again.
Adil Durrani
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet corn and edamame, and the tomatoes added a nice pop of color and flavor. I will definitely be making this again for my family.
Donna Fraser
[email protected]I'm a big fan of corn, edamame, and tomatoes, so I knew I would love this dish. And I was right! The flavors were amazing, and the basil oil was the perfect finishing touch. I will definitely be making this again soon.
Paul Holmes
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. I would definitely recommend it to anyone looking for a healthy and flavorful meal.
Dona Belll
[email protected]I'm not sure what went wrong, but my dish turned out nothing like the picture. The corn and edamame were mushy, and the tomatoes were bland. I think I'll try a different recipe next time.
chloe junge
[email protected]This dish was a great starting point, but I made a few changes to suit my taste. I used a different type of basil oil, and I added some grilled chicken to the skillet. It turned out great!
Christo Chris Du Toit
[email protected]The corn and edamame were a bit overcooked for my liking. I would recommend cooking them for a shorter amount of time.
Azan chang Azan chang
[email protected]I found this dish to be a bit bland. I added some garlic and chili flakes to give it a little more flavor.
Jonathan Clough
[email protected]This dish was a bit too oily for my taste. I think I would use less basil oil next time. Otherwise, the flavors were great.
RHODA MENSAH
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved the unique flavor combination, and the presentation was beautiful. I will definitely be making this again for my next party.
Zeldria Bowman
[email protected]This dish was a great way to use up some fresh summer produce. The corn, edamame, and tomatoes were all at their peak of flavor, and the basil oil really brought out their natural sweetness. I would highly recommend this recipe to anyone looking for
Fatma Bcdhh
[email protected]I loved the combination of textures in this dish. The corn and edamame provided a nice crunch, while the tomatoes and basil oil added a soft, juicy element. It was a great meal that was both satisfying and delicious.
Shah rajwan ahmed Raju
[email protected]I was pleasantly surprised by how easy this dish was to make. It came together in no time, and the results were impressive. The corn, edamame, and tomatoes were cooked perfectly, and the basil oil was a great finishing touch.
Krishtina “kri shu” Rai
[email protected]This dish was a hit! The flavors of the corn, edamame, and tomatoes were perfectly balanced, and the basil oil added a delicious freshness. I will definitely be making this again.