Corn, Edamame & Tomato Dish

.25 cup The Spicy Olive Basil Extra Virgin Olive Oil
1 tsp. sea salt
.25 cup scallions, chopped
1 tsp. chopped garlic
3 cup corn kernels
.5 pound cherry tomatoes, halved
.67 cup shelled edamame
2 tbsp. The Spicy Olive premium White Balsamic Vinegar
Fresh Basil leaves for garnish

Heat a tablespoon or two 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 everything starts to caramelize. Add tomatoes and vinegar and cook until tomatoes start to collapse. Drizzle with remaining basil olive oil and serve.