Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.
Melt butter in a large skillet over medium-high heat. Add fresh corn kernels, onion, and minced garlic; sauté 4 minutes. Stir in edamame, halved cherry tomatoes, pepper, and salt; sauté 1 minute. Stir in basil.
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