Simple Succotash Sauté: In large skillet, melt 2 tbsp (30 mL) butter over medium-high heat. Add 2 cloves garlic, minced, 1 cob corn (kernels removed from cob), 2 small zucchini sliced, 1 small sweet red pepper, diced and 1/3 cup (75 mL) shelled cooked edamame (optionaand reserved half seasoning mix. Cook, stirring occasionally until just tender, about 8 minutes. Add ¼ cup minced fresh parsley or chives. Makes 4 cups (1 L).