Rhonda'S Succotash

1. 1

   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.

2. 2

   Pour in the edamame and peas, and warm through, stirring to distribute the beans. Fold in the lemon zest and red pepper.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.