Spring Succotash

1. 1

   Melt butter and oil in large heavy skillet over med high heat and cook edamame, stirring until almost tender, about 2 minutes.

2. 2

   Add corn fresh or frozen and onion and continue to cook, stirring until veggies are softened, about 3 minutes longer.

3. 3

   Remove from heat and stir in vinegar with salt and pepper to taste.

4. 4

   Let mixture cool slightly and stir in basil.

5. 5

   Serve dish warm or at room temperature.

No additional tips available.