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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
1. Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened, about 2 minutes. Add beans and cook, stirring occasionally, 5 minutes. Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes. Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.
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