On Sunday night I had planned to make the recipe for Fresh Sweet Corn and Chives from The Greens Cookbook. However, when asked to pick up chives at the market, my very sweet boyfriend returned with scallions. Undeterred, I improvised, and the results were pretty tasty. Here's my own recipe for Sweet Corn, Edamame and Scallions inspired by Deborah Madison's corn sauté:
Sweet Corn, Edamame and Scallions
4 ears of corn
1 1/2 cup frozen shelled edamame/soy beans
2 T. butter
1 bunch scallions
Freshly ground pepper
1. Defrost edamame.
2. Use a sharp knife to cut the corn kernels off of the cob; break up the kernels.
3. Separate the white and light green parts of the scallions from the greens. Finely dice the lighter parts and finely slice about half of the the green tops.
4. Heat a skillet to moderate heat and melt 1 tablespoon of butter with 3 tablespoons of water and sauté white parts of the scallion for a minute or two.
5. Add the corn and about 1/4 cup of water to the pan. Raise the heat and cook until the water cooks off. Add edamame to pan and cook for another minute.
6. Stir in the the second tablespoon of butter and scallion greens to the pan and season with salt and freshly ground pepper.