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Author Notes: Last week on our family vacation in Florida, one of my sisters (aka Rhonda35 here on food52) took the lead with a side dish for crab cakes. I was her well-meaning though slow and easily-distracted assistant, stripping corn of its kernels, mis-measuring the cream.
To her succotash, Rhonda added edamame and peas instead of lima beans, and a little wine to brighten the sweet flavors. She's a natural cook who lives by the motto: when in doubt, add a tablespoon of butter. So at the end, she finishes her succotash with butter. I recommend that you do, too. - Amanda Hesser
- 4 tablespoons unsalted butter, plus more at the end, if desired
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 5 ears corn, kernels and juices stripped from the cobs
- 1 1/2 cup frozen edamame (out of the pods)
- 1 1/2 cup frozen peas
- Grated zest of 1 lemon
- 1 small red pepper, finely chopped
- 1/3 cup white wine
- 1/4 cup heavy cream
- 1 1/2 tablespoon chopped flatleaf parsley
- Melt 4 tablespoons butter in the oil in a large saute pan set over medium heat. When the butter begins to foam, add the shallot and cook for 1 minute. Add the corn and season it with salt. Increase the heat to medium high and cook until the corn is lightly browned, 5 to 8 minutes.
- Pour in the edamame and peas, and warm through, stirring to distribute the beans. Fold in the lemon zest and red pepper.
- Pour in the wine and let it cook for 30 seconds. Add the cream. Taste and adjust seasoning. Stir in the parsley, and more butter if, like Rhonda, you like to bookend a dish with butter.
- This recipe is a Community Pick!