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"I was about to go negative at you today. As I prepared to write this entry, I ranted in my head about those ungrateful little children who won&amp;#039;t eat their veggies. Even when said veggies are at their peak and beautifully sweet. Even when I separated out a portion that didn&amp;#039;t have all the yucky stuff that adults like. Then I laughed. Because if you haven&amp;#039;t been there, it&amp;#039;s a yawn. Another kid who won&amp;#039;t eat his vegetables. Sheesh! If you have been there, you don&amp;#039;t need me to tell you what a grind it is.   Plus, this variation of succotash was good; it doesn&amp;#039;t deserve that kind of treatment. It&amp;#039;s from the Rancho Gordo cookbook, Heirloom Beans, where the corn is accompanied by Florida butter beans, goat cheese, scallions and mint. I substituted frozen soybeans for the butter beans, and the prep work flew. Make this with the freshest corn you can find. The mint has a very distinctive flavor, so if you don&amp;#039;t like mint, use another leafy herb, like parsley. Here&amp;#039;s how it goes: 2 tablespoons butter, melted in a big saucepan. Chop 3 scallions and cook them 2 to 3 minutes in the butter. Cut the kernels off 2 ears of corn, scraping down the cobs to get all the juices out. Add that to the scallions and stir for 2 to 3 minutes more. Add frozen shelled edamame, as much or as little as you&amp;#039;d like, and allow it to heat through. Off the heat, toss in \u00BD cup halved cherry tomatoes, a tablespoon of minced mint and an ounce or 2 of goat cheese. The goat cheese melts a bit and makes a creamy coating for the vegetables.  Below, some fresh ideas for corn:   New England Pierogi Dinner Succotash Salad  Corn-Stuffed Poblano Chiles   \u2014Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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