2 cups corn kernels fresh white yellow (from 3 ears; preferably and )
0.3 cup chives fresh finely chopped
8 oz baby pattypan squash trimmed quartered
0.3 cup onion red finely chopped
0.3 cup butter unsalted
1 tablespoon vegetable oil (preferably corn oil)
1 lb yellow-fleshed potatoes such as yukon gold (1-inch)
Equipment
bowl
frying pan
sauce pan
Directions
Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
Drain and cool, then cut into bite-size pieces.
Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
Transfer to a serving bowl.
Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.
• 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.
