Succotash

Ingredients

• 3 tablespoons unsalted butter
• 1 bunch scallions, chopped
• 1 (10-oz) package frozen baby lima beans or frozen shelled edamame (soybeans; 2 cups), thawed
• 1 (10-oz) package frozen corn kernels (2 cups), thawed
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream

Steps

1. In a 12-inch heavy skillet over moderate heat, let the butter heat until its foam subsides. Stir the scallions as they cook until softened, about 2 minutes. After adding beans, cook for 5 minutes with occasional stirring. Follow with corn, salt and pepper and cook for 3 minutes, stirring occasionally. Add cream and stir as it cooks until the cream simmers and the vegetables are tender, about 3 minutes.