Sufferin' Succotash

• 10 ounces package pearl onions
• 2 tablespoons unsalted butter
• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 10 ounces (about 1 1/2 cups) fresh or frozen lima beans, shucked and skinned fava beans, or fresh or frozen edamame (thawed if frozen)
• 1 habanero pepper, seeded and finely chopped (see note above)
• 1/2 cup heavy cream
• 1 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon fresh gound nutmeg (optional) or 1 1/2 tablespoons chopped fresh tarragon (optional)
• 1/4 cup milk, preferably whole

1. Bring 2 cups of water to boil in a large skillet. Trim root end from onions and add to boiling water. Let cook three minutes, pour into colander and rinse with cold tap water. Squeeze between thumb and forefinger to remove peel.
2. In same skillet, melt butter over medium heat. Add peeled onions and saute, stirring now and then, until onions are just tender (a toothpick should be able to pierce it with little resistance) and beginning to caramelize. Add corn and beans with a half-cup of water; let cook over medium heat until water evaporates and vegetables are tender, about five minutes.
3. Stir in cream, salt, pepper and nutmeg. Heat through. Add up to 1/4 cup milk if necessary to make the succotash "saucy." Taste, adjust seasoning if needed, and serve hot.

pearl onions, unsalted butter, corn, beans, pepper, heavy cream, kosher salt, fresh ground black pepper, fresh gound nutmeg, milk

Taken from food52.com/recipes/7773-sufferin-succotash (may not work)