Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor. For a delicious finishing touch, a handful of sliced basil is stirred in right before serving. Ingredients:
2 tablespoons extra-virgin olive oil |
1 1/2 cups chopped onion |
coarse kosher salt |
1 large garlic clove, minced |
3 cups chopped red tomatoes (about 1 1/2 pounds) |
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn) |
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed |
3 tablespoons thinly sliced fresh basil |
Directions:
1. 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 are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
2. Stir in basil and serve.
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