Summer Succotash

Makes 10 (1-cup) servings. Recipe is from Helana Brigman.

1 (10-oz.) pkg. frozen edamame

3 to 4 ears of corn

1 onion, chopped

11/2 pints cherry tomatoes, halved

2 tbls. olive oil

1 tbl. parsley, chopped

1 to 2 cloves garlic, minced or pressed

1 tbl. sherry or apple cider vinegar, plus more to taste

1/4 cup basil, chopped

1/4 cup arugula, chopped

Salt and pepper to taste

1. Prepare edamame: Bring a small pot of water to a boil, add edamame and cook for five minutes or until tender. Remove pot from heat and strain immediately.

2. Shuck and wash fresh corn. To remove kernels from cob, first cut the stem with a chef’s knife to create a flat bottom. Then, place corn flat side down on a cutting board. Using a paring knife, cut kernels away from the cob from top to bottom. Repeat this step on all sides until cob has been fully cleaned.

3. Add chopped onions to 2 tablespoons olive oil in a large nonstick saucepan. Cook over medium heat until tender and slightly browned, about 5 to 7 minutes.

4. Add corn to onions, stirring to combine. Cook corn until slightly golden, about five minutes. Add tomatoes and parsley to pan, cooking for 1 to 2 minutes more. Stir in garlic, basil and 1 tablespoon vinegar. Cook 1 minute more.

5. In a large mixing bowl, toss edamame with corn, onions, tomatoes and herbs. Sprinkle with fresh chopped arugula and basil, mixing to combine. Season succotash with salt, pepper and vinegar for more flavor, mixing after each addition. Serve chilled.