Ingredients:
1 1/2 tablespoons butter, unsalted
1 1/2 tablespoons olive oil
3/4 lb edamame, thawed
4 cups corn
1 cup red onions, chopped
1 tablespoon sherry wine (or to taste) or 1 tablespoon red wine vinegar ( or to taste)
1/2 cup fresh basil, chopped
Directions:
Melt butter and oil in large heavy skillet over med high heat and cook edamame, stirring until almost tender, about 2 minutes.
Add corn fresh or frozen and onion and continue to cook, stirring until veggies are softened, about 3 minutes longer.
Remove from heat and stir in vinegar with salt and pepper to taste.
Let mixture cool slightly and stir in basil.
Serve dish warm or at room temperature.
Servings: 8
Time preparation: 10 min.
Time total: 20 min.