Simple Succotash

Name: Simple Succotash
Ingredients: 5 cups water; pinch of kosher salt; 1 cup fresh edamame soy beans or baby lima beans; 2 cups corn kernels, cut off the cob (@4 smallish ears, silver queen or shoepeg preferred); 1 tablespoon butter, to taste; 1/4 cup creme fraiche or sour cream/Greek yogurt (fage) for a twist, or a mix; dash of white pepper; pinch of artisan salt; 2 teaspoons fresh dill, snipped; 2 teaspoons rolled and snipped fresh mint, as an alternative herb

10 ingredients

3 steps

Ingredients

5 cups water
pinch of kosher salt
1 cup fresh edamame soy beans or baby lima beans
2 cups corn kernels, cut off the cob (@4 smallish ears, silver queen or shoepeg preferred)
1 tablespoon butter, to taste
1/4 cup creme fraiche or sour cream/Greek yogurt (fage) for a twist, or a mix
dash of white pepper
pinch of artisan salt
2 teaspoons fresh dill, snipped
2 teaspoons rolled and snipped fresh mint, as an alternative herb

Directions

1

Bring the water with a pinch of salt to a boil . Add the fresh edamame or lima beans and cook for 4 minutes. Add the raw corn kernels and cook for 2 minutes more or until all vegetables are tender and not mushy. Drain most all of the water, saving about two tablespoons with the vegetables.
2

While the vegetables are still hot, add the butter and creme fraiche for the traditional style (or consider using sour cream or fage for a much tangier version, or a mix with some creme fraiche). Stir over low heat and gently warm. Adjust seasoning with your favorite artisan salt and pepper.
3

Add fresh dill or mint and serve warm.