Recipe information
Total Time
35 min (includes thawing)
Yield
Makes 4 servings
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
Need to make a substitution?
Preparation
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.