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Ingredients

• 1 cup  frozen shelled edamame
• 5 tablespoons  extra-virgin olive oil
• 2-1/4 cups  fresh corn kernels (from about 3 medium ears)
• 2 tablespoons  plain low-fat yogurt
• 2 tablespoons  fresh lemon juice
• 1 teaspoon  clover honey
• 1/2 teaspoon  minced garlic
•   Kosher salt
•   Freshly ground black pepper
• 1   heaping cup quartered cherry tomatoes (about 15)
• 1/4 cup  very thinly sliced fresh mint
• 1/4 cup  very thinly sliced fresh basil

Description

Toasting The Corn In A Skillet Brings Out Its Nutty Flavor In This Summery Twist On A Classic Succotash. You Could Also Use Grilled Corn In Place Of The Skillet-toasted Version.

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