I've still got my mother's old succotash recipe:
2 cups fresh lima beans
4 cups fresh corn cut from cob
3 tablespoons butter
1/4 cup whipping cream
salt and pepper to taste
And I've seen lots of other renditions too....I especially like the one with bacon. In fact, the next time I make this particular recipe, I'm going to use bacon.
So here's the most recent version I ran across. Using edamame instead of lima beans is a super idea and the addition of white wine is quite unusual.
(BTW: Do you use Emeril's trick to cut corn from the cob? Do it over a tea towel and it won't scatter all over the counter.)
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
1 1/2 cup frozen edamame (out of the pods)
1 1/2 cup 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 tablespoon chopped flatleaf parsley
Melt 4 tablespoons butter in the oil in a large saute pan set over medium heat. Add the shallot and cook for 1 minute. Add the corn and season it with salt. Cook until the corn is lightly browned.
Pour in the edamame and peas, and warm through. Fold in the lemon zest and red pepper.
Pour in the wine and let it cook for 30 seconds. Add the cream. Adjust seasoning. Stir in the parsley.