In a large non-stick skillet, melt butter over medium heat. Sauté onions and peppers for 5-7 minutes or until tender. Add cream cheese and milk. Cook 3-5 minutes, stirring frequently, or until cheese is melted and the sauce is smooth. Stir through corn, edamame, green onions and salt. Cook 3-4 minutes longer or until the edamame are heated through.
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Last updated: October 27th, 2020
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