Succotash Of Fresh Corn, Lima Beans, Tomatoes And Onions

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups chopped onions
• coarse kosher salt
• 1 large garlic clove, minced
• 3 cups chopped tomatoes (about 1 1/2 pounds)
• 2 1/4 cups corn kernels, cut from 4 ears of corn (preferably 2 ears of corn and 2 ears of yellow corn)
• 2 cups fresh lima beans (from about 2 pounds pods) or 10 -11 ounces frozen lima beans or 10 -11 ounces baby butter beans, thawed
• 3 tablespoons thinly sliced fresh basil

Recipe

• 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.
• 2 stir in basil and serve.