Creamy Edamame and Corn Succotash

Melt the butter over low heat in a large skillet then whisk in the flour until it forms a paste. Slowly add the milk, whisking constantly. Turn up heat to medium and whisk until the white sauce has thickened and starts to bubble. Add the dry mustard, seasoned salt and pepper and whisk to combine. Stir in the shredded cheese and hot sauce. Taste and adjust seasonings to preference.

Once cheese is melted stir in the corn, edamame, and roasted red peppers until coated in the white sauce. Cook until the mixture is heated throughout.