Summer succotash

This side dish looked so bright and cheery, I think I would have liked it even if it just tasted ho-hum. But it was way better than that, delicious even. While the original recipe called for heavy cream, I diluted it to make half and half, and I still thought it tasted rich. Traditional succotash calls for lima beans, but we used edamame. Either would work.

Succotash, adapted from epicurious.com

2 tbl. olive oil
3 yellow squash, quartered lengthwise then sliced
1 bunch scallions, chopped
3 ears corn, kernels removed
2 cups edamame
1/2 tsp salt
1/2 tsp pepper, or to taste
1/2 cup half and half

Heat oil in a 12-inch heavy skillet over moderate heat. Cook squash about 2 minutes, then add 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 half and half and cook, stirring, until liquid is simmering and vegetables are tender, about 3 minutes.