Ingredients
1
bag (12 oz) frozen corn
1
teaspoon butter or margarine
2
teaspoons canola oil
1
small onion, finely chopped (1/4 cup)
1 1/2
cups frozen shelled edamame (green soybeans)
1/2
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4
teaspoon salt
1/4
cup slivered fresh basil leaves
Preparation
In 2-quart saucepan, heat 2 inches of water to boiling. Add corn; reduce heat. Simmer uncovered 5 minutes; drain. Rinse with cold water; drain and set aside.
In 10-inch skillet, heat butter and oil over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in edamame and broth. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until edamame are tender.
Stir in corn and salt. Cook 4 to 6 minutes, stirring occasionally, until corn is hot. Sprinkle with basil just before serving.
