Rhonda'S Succotash

• 4 tablespoons unsalted butter, plus more at the end, if desired
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 5 ears corn, kernels and juices stripped from the cobs
• Salt
• 1 1/2 cups frozen edamame (out of the pods)
• 1 1/2 cups frozen peas
• Grated zest of 1 lemon
• 1 small red pepper, finely chopped
• 1/3 cup white wine
• 1/4 cup heavy cream
• 1 1/2 tablespoons chopped flatleaf parsley

1. Melt 4 tablespoons butter in the oil in a large saute pan set over medium heat. When the butter begins to foam, add the shallot and cook for 1 minute. Add the corn and season it with salt. Increase the heat to medium high and cook until the corn is lightly browned, 5 to 8 minutes.
2. Pour in the edamame and peas, and warm through, stirring to distribute the beans. Fold in the lemon zest and red pepper.
3. Pour in the wine and let it cook for 30 seconds. Add the cream. Taste and adjust seasoning. Stir in the parsley, and more butter if, like Rhonda, you like to bookend a dish with butter.

unsalted butter, olive oil, shallot, corn, salt, frozen edamame, frozen peas, lemon, red pepper, white wine, heavy cream, parsley

Taken from food52.com/recipes/12991-rhonda-s-succotash (may not work)