Corn + Edamame + Tomato Side Dish

1/4 c. The Spicy Olive Basil Olive Oil

1 tsp. sea salt

1/4 c. scallions, chopped

1 tsp. chopped garlic

3 c. corn kernels

1/2 lb. cherry tomatoes, halved

2/3 c. shelled edamame

2 tbsp. The Spicy Olive White Balsamic Vinegar

Heat a tablespoon or two of the olive oil in a skillet – reserve the rest to finish the recipe. Saute the scallions and garlic. Cook until fragrant, about 30 seconds. Add corn, edamame and salt. Cook until they begin to caramelize. Add tomatoes and vinegar and cook until the tomatoes start to collapse. Drizzle with the remaining basil olive oil and serve.