This buttery sauteed medley of corn, lima beans, red onion and red pepper finished off the heat with sweet grape tomatoes, a squeeze of fresh lemon juice and basil makes the perfect side dish for grilled chicken and fish. I often substitute edamane for the lima beans if I want to pack a bigger protein punch. I love the flavors meddling together and the colors are bright and vibrant.
I don’t think it’s much fun to talk about food without a story to go with it, but I have a bit of writer’s block today. Luckily I can still cook. When my golf swing gets out of whack I try to simplify, simplify, simplify. So here is my attempt to apply this wisdom to my blog post today:
Succotash. Inherited from native American Indians! Try this! Fresh! Yummy! The dish is infinitely better if you use fresh corn just shucked off the cob! Grape tomatoes are ingenious and add an unexpected flavor burst in your mouth! The basil matches perfectly with the sweetness in the corn! Gets your kids to eat vegetables! Quick, easy! Love, love love this dish!
loosely inspired by Cooking Light
1 cup red onion, large dice
2 TBSP butter (I always end up using a bit more)
2 TBSP olive oil
3-4 ears fresh shucked sweet corn, cut off cob (yields about 2-3 cups)
2 cups frozen lima beans, thawed (can substitute edamane)
1 red pepper, seeded and large dice
1 cup sweet grape tomatoes, cut in halves
4-5 fresh basil leaves, chiffonade (click on link to my blog post explaining how to do this)
salt (generous) and pepper to taste
squirt of fresh squeezed lemon juice, to taste
Dice the red onion