Name: Summer Vegetable Succotash
Yield: Makes 6 servings
Ingredients: 1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold; 1 tablespoon vegetable oil (preferably corn oil); 1/2 stick (1/4 cup) unsalted butter; 2 cups fresh corn kernels (from 3 ears; preferably yellow and white); 8 oz baby pattypan squash, trimmed and quartered; 8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled; 1/4 cup finely chopped red onion; 1/4 cup finely chopped fresh chives

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Summer Vegetable SuccotashAnna Williams

You may be curious about why we chose to include edamame (fresh soybeans), which are often associated with Asian cuisine, in this all-American succotash recipe. Soybeans are actually a patriotic legume: They're the second largest crop produced in this country.

Active time: 40 min Start to finish: 1 hr

Cooks' notes:

• If you can only find edamame in the pod, you'll need to buy a 1-pound bag and shell them. • Potatoes and edamame can be boiled (but not sautéed) 1 day ahead. Cool, then chill, covered.

Recipe notes

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