Spring Succotash

This is on my list...to make very soon! I got the recipe from a recent copy of Ladies home Journal! I'm excited, because I can actually find 'frozen edamame up here!' UPDATE: We enjoyed this recipe!! I added a little crushed red chili flakes to the mixture..with the fresh corn!

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1 1⁄2 tablespoons butter, unsalted
• 1 1⁄2 tablespoons olive oil
• 3⁄4 lb edamame, thawed
• 4  cups corn
• 1  cup red onion, chopped
• 1  tablespoon sherry wine (or to taste) or 1  tablespoon red wine vinegar (or to taste)
• 1⁄2 cup fresh basil, chopped

Directions

1. Melt butter and oil in large heavy skillet over med high heat and cook edamame, stirring until almost tender, about 2 minutes.
2. Add corn fresh or frozen and onion and continue to cook, stirring until veggies are softened, about 3 minutes longer.
3. Remove from heat and stir in vinegar with salt and pepper to taste.
4. Let mixture cool slightly and stir in basil.
5. Serve dish warm or at room temperature.