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
- 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.
