Simple Sweet Corn Succotash
Ingredients
- 3 tbs olive oil extra virgin
- 1 shallot chopped, (about 1/3 cup)
- 2 1/2 cup corn kernels, fresh, (stripped from 3-4 cobs; I use bicolor)
- 1 clove garlic minced
- 1 cup cherry tomatoes halved
- 1 1/2 cups lima beans cooked according to package directions
- 1/4 cup basil fresh, chopped
- 2 tbs parsley chopped, fresh
- kosher salt
- black pepper freshly-ground
Instructions
- Heat olive oil in a large nonstick skillet (I use cast iron). Add shallot and corn to the pan. Season with 1/2 teaspoon each kosher salt and 1/4 teaspoon black pepper. Cook, stirring, until tender, about 7-8 minutes.
- Add garlic and cherry tomatoes and cook until garlic is fragrant and tomatoes are slightly softened, about 2-3 minutes. Remove from heat and stir in cooked lima beans, fresh basil, and parsley.
- Season to taste with additional salt and pepper. Serve hot, warm, or at room temperature.
Notes
Simple Sweet Corn Succotash
Combine two summer farmer's market favorites--corn and tomatoes--into a versatile side dish with this easy succotash recipe.
To easily strip corn cobs, place the tapered end of a shucked ear of corn into the center of a Bundt pan. Use a sharp knife to carefully shave kernels from the cob from top to bottom. The kernels will collect in the pan.
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