Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
Photo by Nigel Cox

Ingredients

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

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

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