Succotash of Fresh Corn, Lima Beans, and Tomatoes

BBQ, Salad | July 28, 2009 | By

Summer weather is the perfect time for a delicious Summer Succotash! Mike made this for me a couple of weeks ago and it was divine. The sweet corn was extremely delicious in contrast to the other flavors. This dish is perfect for a BBQ or light supper. Go ahead, give it a try!

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

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.

Via Epicurious

Comments

  1. Leave a Reply

    Danny
    August 14, 2009

    Thanks Duo Dishes and Anh…this really was a fantastic Summer dish!

  2. Leave a Reply

    safemeds
    December 14, 2011

    I love to cook with rice with corn well most of recipes I make is with corn I like it

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