1. In a large saute pan, melt butter over medium-low heat. Add shallot or onion, and saute until tender, about 2 to 3 minutes. Add garlic and sauti 1 minute more.
2. Add corn, raise heat to medium, and sauti 5 minutes, or until crisp-tender. Add edamame, season with salt and pepper, and cook 2 minutes to heat through. Stir in cream, and let simmer 3 minutes.
3. Stir in chives and thyme. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, July - August 2009