Summer Succotash

Prep Time 10 Minutes Cook Time 15 Minutes

Serves 4

Ingredients

½ TBSP Butter

½ TBSP Olive Oil

½ Onion, small dice

½ Red Bell Pepper, small dice

2 ears of Sweet Corn (cooked and cut off the cobb) or 1 ½ cups frozen Corn

8 ounces Shelled Edamame (Frozen or Fresh)

A few fresh Basil leaves

Salt and Pepper

Instructions

1. Heat butter and olive oil over a low-medium heat and sauté the onion until translucent, then add red peppers and sauté for 2-3 more minutes or until onions are a light golden color.

2. Add the edamame and corn and sauté until heated through.

3. Season with salt and pepper and garnish with fresh basil leaves.

Equipment

1. Skillet and spatula

2. Knife and cutting board

3. Can microwave, boil or use a steamer to cook the corn.