Skillet Corn Edamame And Tomatoes With Basil Oil Recipes

HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL

Halloumi With Corn, Cherry Tomatoes and Basil image

Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they're even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it's nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.

Provided by Melissa Clark

Categories dinner, easy, quick, weeknight, salads and dressings, main course

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 11

Ingredients

4 tablespoons extra-virgin olive oil, more as needed
12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry
2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn)
2 cups halved cherry tomatoes
1 jalapeño, seeded or not, thinly sliced
1 teaspoon cumin seeds
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
3/4 cup thinly sliced red onion
1/2 cup chopped fresh basil, more as garnish
1 lime, cut into wedges
Black pepper

Steps:

In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.

SKILLET CORN, EDAMAME, AND TOMATOES WITH BASIL OIL

Skillet Corn, Edamame, and Tomatoes with Basil Oil image

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

Ingredients

1 cup fresh basil leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons coarse salt, divided
1/4 cup finely sliced scallions (from 4 scallions)
1 1/2 teaspoons minced garlic (from 3 small garlic cloves)
3 1/4 cups corn kernels (from 4 or 5 ears)
2/3 cup frozen shelled edamame, thawed
1/2 pound cherry tomatoes, halved (1 3/4 cups)
2 tablespoons white balsamic vinegar

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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