Succotash of Fresh Corn, Lima Beans, Tomatoes, and Onion

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  • 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


  1. Heat oil in large skillet over medium heat.
  2. Add onion and garlic, sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes.
  3. Add tomatoes, corn, and lima beans and bring to simmer.
  4. Reduce heat to medium-low, cover, and continue to simmer until lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.
  5. Season to taste with salt, pepper, paprika, chili powder, basil, etc.