Sauteed Corn, Edamame and Tomatoes:
We had a busy weekend and I’m just recovering from too much fun! Back to our routine of healthy eating and taking care of business.
This colorful and tasty vegetable side dish is one of my all time favorites and I fall back on it often, especially when I’m in a rush to put dinner on the table. You can prepare this simple, healthy side dish in a pinch by keeping frozen corn and edamame handy in the freezer. Hmm! Should I do a post on how to stock your freezer?
Ali in the Valley
Photo by: Ali
Recipe for Sauteed Corn, Edamame and Tomatoes:
3 tablespoon olive oil, divided 1 large onion, halved lengthwise and thinly sliced crosswise (1/3 cup) 2 cloves garlic, minced 1 bag or 16 ounces frozen edamame 1 bag or 10 ounces frozen corn 1 can diced tomatoes 1 teaspoon coarse salt 1/8 teaspoon pepper 2 tablespoons thinly sliced fresh basil
Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add onions and saute until golden, 2 minutes then add garlic and saute 2 more minutes.
Add edamame and corn cook for 5 minutes then add tomatoes, 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 hot.