Sauteed Corn and Edamame

Prepare this simple, tasty side dish in a pinch by keeping frozen corn and edamame handy in the freezer.


  • 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


1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
2. Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
3. Remove from heat; stir in basil and remaining tablespoon oil and serve.

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