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Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

Name: Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
Cuisine: southern_american
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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