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Author Notes: One of my favorite classic recipes with corn from my childhood is succotash with baby lima beans. My grandmother made succotash with sour cream instead of heavy cream. Here I have suggested crème fraîche in place of heavy cream for a slightly thicker, creamier rendition with edamame, since they are so readily available fresh in the summer. You could combine half crème fraîche with half sour cream for a balance of sweet and tangy. Fresh baby lima beans and corn take almost no time at all to cook up, but maybe the grown up lima beans will take a bit longer. Two photos by William Brinson uploaded, courtesy of Food52. —Sagegreen
- 5 cups water
- pinch of kosher salt
- 1 cup fresh edamame soy beans or baby lima beans
- 2 cups corn kernels, cut off the cob (@4 smallish ears, silver queen or shoepeg preferred)
- 1 tablespoon butter, to taste
- 1/4 cup crème fraîche or sour cream/Greek yogurt (fage) for a twist, or a mix
- dash of white pepper
- pinch of artisan salt
- 2 teaspoons fresh dill, snipped
- 2 teaspoons rolled and snipped fresh mint, as an alternative herb
- Bring the water with a pinch of salt to a boil . Add the fresh edamame or lima beans and cook for 4 minutes. Add the raw corn kernels and cook for 2 minutes more or until all vegetables are tender and not mushy. Drain most all of the water, saving about two tablespoons with the vegetables.
- While the vegetables are still hot, add the butter and crème fraîche for the traditional style (or consider using sour cream or fage for a much tangier version, or a mix with some crème fraîche). Stir over low heat and gently warm. Adjust seasoning with your favorite artisan salt and pepper.
- Add fresh dill or mint and serve warm.
- This recipe was entered in the contest for Your Best Corn off the Cob
- This recipe was entered in the contest for Your Best Corn Recipe