Simple Succotash

• 5 cups water
• pinch of kosher salt
• 1 cup fresh edamame soy beans or baby lima beans
• 2 cups corn kernels, cut off the cob (@4 smallish ears, silver queen or shoepeg preferred)
• 1 tablespoon butter, to taste
• 1/4 cup creme fraiche or sour cream/Greek yogurt (fage) for a twist, or a mix
• dash of white pepper
• pinch of artisan salt
• 2 teaspoons fresh dill, snipped
• 2 teaspoons rolled and snipped fresh mint, as an alternative herb

1. 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.
2. While the vegetables are still hot, add the butter and creme fraiche for the traditional style (or consider using sour cream or fage for a much tangier version, or a mix with some creme fraiche). Stir over low heat and gently warm. Adjust seasoning with your favorite artisan salt and pepper.
3. Add fresh dill or mint and serve warm.

water, kosher salt, fresh edamame soy beans, corn kernels, butter, crueme fraueeche, white pepper, salt, fresh dill, fresh mint

Taken from food52.com/recipes/6313-simple-succotash (may not work)