Succotash - cooking recipe

Ingredients

3 tablespoons unsalted butter
1 bunch scallion, chopped
1 (10 ounce) package frozen baby lima beans (2 cups) or (10 ounce) package frozen shelled edamame, thawed (2 cups)
1 (10 ounce) package frozen corn kernels, thawed (2 cups)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 cup heavy cream

Preparation

Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
Add beans and cook, stirring occasionally, 5 minutes.
Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.