Southern Succotash

Did you know that corn comes in many different colors like yellow, white, purple, and even multi-colored? Regardless of kernel color, corn is a summer staple that is a delightful addition to any summer meal. Try out the following recipe and impress all of your friends at your upcoming barbeque, potluck, or picnic. 

Ingredients  2 tablespoons extra-virgin olive oil 1 ½ cups of chopped onion Coarse kosher salt 1 large garlic clove, minced 3 cups chopped red tomatoes 2 ¼  cups corn kernels cut directly from ears of corn 2 cups of lima beans (fresh or frozen); Don’t have any lima beans? Add in your favorite bean or green beans 3 tablespoons thinly sliced fresh basil (if desired) (Recipe adapted from Epicurious.) Total cook time: 30 minutes   Directions Heat oil in large skillet over medium heat Add onion into the heated skillet and sprinkle with coarse salt Sauté the onion until soft and translucent, about 5 minutes Add in garlic to the skillet; stir until fragrant, about 1 minute Add tomatoes, corn, and lima beans into the skillet Reduce heat to medium-low, cover with lid, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stir occasionally Season to taste with salt and pepper Stir in basil and serve 

Ingredients 
2 tablespoons extra-virgin olive oil
1 ½ cups of chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes
2 ¼  cups corn kernels cut directly from ears of corn
2 cups of lima beans (fresh or frozen); Don’t have any lima beans? Add in your favorite bean or green beans
3 tablespoons thinly sliced fresh basil (if desired)

(Recipe adapted from Epicurious.) Total cook time: 30 minutes
 

Directions
Heat oil in large skillet over medium heat
Add onion into the heated skillet and sprinkle with coarse salt
Sauté the onion until soft and translucent, about 5 minutes
Add in garlic to the skillet; stir until fragrant, about 1 minute
Add tomatoes, corn, and lima beans into the skillet
Reduce heat to medium-low, cover with lid, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stir occasionally
Season to taste with salt and pepper
Stir in basil and serve