Shelled Edamame and Corn Succotash

Serves 4

If you have not tried shelled edamame, which are soybeans known as mukimame, you really should. They are both sweet and nutty, similar to lima beans but less starchy with a firmer texture. This recipe is a quick, easy, healthy and delicious side dish made in the microwave, but it can also be made on the stovetop. I prefer the microwave for cooking most frozen vegetables and some beans. If cooking on the stove, follow the instructions below using the package directions for that method. The recipe can be made in any amount and with any ratio of edamame to corn desired. See the similar and related recipes for a Pennsylvania Dutch succotash made with corn and lima beans.

Ingredients

• 1 pound frozen, shelled edamame (mukimame)
• 1/4 cup finely chopped onions
• 1 cup frozen corn kernels
• 1 to 2 tablespoons butter, preferably unsalted
• Salt and pepper to taste

Place the shelled edamame and onions in a microwavable dish. Add water and cook according to package directions, but only until almost done (see notes below). Add the corn and microwave 2 more minutes or just until hot. Drain well. Stir in butter, salt and pepper. Return to microwave for one more minute to heat the butter and combine the seasonings. Serve immediately.

Notes: Cooking times depend on microwave wattage. If in doubt, start with less time. Whether cooking in the microwave or on the stove, I do not use as much water as the package calls for. I also do not cook the beans as long because I do not want them too soft.