Spring Succotash - cooking recipe

Ingredients

1 1/2 tablespoons butter, unsalted
1 1/2 tablespoons olive oil
3/4 lb edamame, thawed
4 cups corn
1 cup red onion, chopped
1 tablespoon sherry wine (or to taste) or 1 tablespoon red wine vinegar (or to taste)
1/2 cup fresh basil, chopped

Preparation

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.