Skillet Corn, Edamame, and Tomatoes with Basil Oil

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