Summer Succotash

May 23, 2019
Created by Harmons
45 minutes
Serves 2-4
  • 2 Tbsp olive oil
  • 1 1/2 cups chopped onion
  • Salt and freshly ground pepper
  • 1 clove garlic, minced
  • 3 cups chopped red tomatoes
  • 2 1/4 cups corn
  • 2 cups frozen edamame, thawed
  • 3 Tbsp thinly sliced fresh basil

In a large frying pan over medium heat, add oil. Add onion, season with salt, and cook until translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes, corn, and edamame. Reduce heat to medium-low, cover, and simmer until corn and edamame are tender and tomatoes are soft, stirring occasionally, about 10 minutes. Season with salt and pepper. Stir in basil.