Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 ½ cups chopped onion
• Coarse kosher salt
• 3 tablespoons fresh basil
• 2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans
• 3 cups red tomatoes
• 1 large garlic clove
• + 1 more ingredients
• • 2 ¼ cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans...

View full recipe at Epicurious