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1. Melt butter and oil in a large heavy skillet over moderately high heat and cook edamame, stirring until almost tender, about 2 minutes. Add corn and onion and continue to cook, stirring, until vegetables are softened, about 3 minutes longer.
2. Remove from heat and stir in vinegar with salt and pepper to taste.
3. Let mixture cool slightly and stir in basil. Serve dish warm or at room temperature.