Succotash
Recipe from Food Network
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1/4 jalapeño, seeded and minced
- 1 tablespoon plus 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 heaping cups fresh corn kernels (about 4 ears)
- 1 to 2 teaspoons sugar, depending on the corn's sweetness (optional)
- 2 cups cooked lima beans, or one 10-ounce package frozen Fordhook lima beans, thawed
- 1 tablespoon chopped fresh marjoram or oregano
- 4 ounces grape or cherry tomatoes, quartered
- 2 tablespoons chopped flat-leaf parsley
Method
- Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeño, and salt; season with pepper.
- Cover and cook, stirring from time to time, until the vegetables soften, about 5 minutes.
- Add the corn and optional sugar. Cover and cook, stirring occasionally, until tender, about 10 minutes. Add a little water if the mixture becomes dry.
- Raise the heat to medium-high. Stir in the lima beans and marjoram or oregano and cook for 3 minutes.
- Fold in the tomatoes and parsley, season generously with pepper, and serve immediately.