skillet corn, edamame and tomatoes with basil oil

Here is Skillet Corn, Edamame and Tomatoes with Basil Oil featured in the August 2012 issue of Martha Stewart Living. This is basically a succotash using edamame in place of lima beans. Because of our success with succotash a couple weeks ago, I was game to give it another go. We used fresh farm stand cobs in this as well as a combination of grape tomatoes and farm stand tomatoes. 

I'm not sure I was able to get the right texture with the basil oil, but even though the leaves weren't completely smooth, the flavour was intense and added so much to the final dinner. The extra effort of making this oil is what elevates this from a sautee to something really interesting and flavourful.

I've blogged before about how much Owen loves edamame beans, I know, it's a little bit of an odd thing for a kid to enjoy. But when you find something healthy that hits the spot with a wee one, you really want to keep it going. So it wasn't much of a surprise Owen loved this. He had a habit of eating all the edamame first, so he ended up with lots of refills.