by Sagegreen
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my 314 recipes »
Sagegreen's Notes:
Expand5 cups water Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
1 cup fresh edamame soy beans or baby lima beans Ask a question about this ingredient
2 cups corn kernels, cut off the cob (@4 smallish ears, silver queen or shoepeg preferred) Ask a question about this ingredient
1 tablespoon butter, to taste Ask a question about this ingredient
1/4 cup crème fraîche or sour cream/Greek yogurt (fage) for a twist, or a mix Ask a question about this ingredient
dash of white pepper Ask a question about this ingredient
pinch of artisan salt Ask a question about this ingredient
2 teaspoons fresh dill, snipped Ask a question about this ingredient
2 teaspoons rolled and snipped fresh mint, as an alternative herb Ask a question about this ingredient
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.
Ask a question about this stepWhile the vegetables are still hot, add the butter and crème fraîche for the traditional style (or consider using sour cream or fage for a much tangier version, or a mix with some crème fraîche). Stir over low heat and gently warm. Adjust seasoning with your favorite artisan salt and pepper.
Ask a question about this stepAdd fresh dill or mint and serve warm.
Ask a question about this stepI agree, go with the lima beans! Love your creamy creation here.
I love succotash, and maybe in the minority but go old school and use lima beans your recipe is classic!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Yum. How can you go wrong with fresh summer corn, butter, and my personal favorite, cream (be it sweet or sour).