Heat 2 tablespoons of the olive oil in a skillet reserving the rest of the olive oil to finish the recipe. Saute the scallions and garlic. Cook until fragrant, about 30 seconds. Add corn, edamame, and salt. Cook until starting to caramelize. Add tomatoes and vinegar and cook until tomatoes start to collapse. Drizzle with remaining basil olive oil, can garnish with fresh basil leaves if desire.