Start to finish: 25 minutes

Servings: 8

3 tablespoons unsalted butter

2 cloves garlic, minced

1 medium yellow onion, chopped

Pinch of red pepper flakes

2 ribs celery, chopped

1 red bell pepper, cored and chopped

4 ears corn, kernels removed

1 cup shelled edamame

1 cup grape tomatoes, halved

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh chives

Kosher salt and ground black pepper

In a large deep skillet over medium-high, melt the butter. Add the garlic, onion and red pepper flakes, then sauté for 4 to 5 minutes, or until tender.

Add the celery, red pepper, corn kernels and edamame. Cook for another 4 to 5 minutes.

Stir in the tomatoes, thyme and chives, then season with salt and pepper. Cook for another 2 minutes.

Serve warm or at room temperature.