Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
Makes 6 Servings
Recipe from Epicurious
2 tablespoons extra-virgin olive oil
1-1/2 cups chopped onions
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 ( preferabley 2 ears of white corn, 2 ears of yellow corn)
2 cups fresh lima beans or 10-11 ounces of frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil
Heat oil in a large heavy skillet over medium heat. Add onion and sprinkle with coarse salt. Saute 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. Add basil. Serve.
Note: Can be done 1 day ahead. Cover and chill. Rewarm and serve.