Succotash Of Fresh Corn, Lima Beans, Tomatoes And Onions

• 2 tablespoons extra virgin olive oil
• 1 1/2 cups chopped onions
• coarse kosher salt
• 1 large garlic clove, minced
• 3 cups chopped 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 10 -11 ounces frozen lima beans or 10 -11 ounces baby butter beans, thawed
• 3 tablespoons thinly sliced fresh basil

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

extra virgin olive oil, onions, coarse kosher salt, garlic, tomatoes, corn kernels, beans, fresh basil

Taken from www.food.com/recipe/succotash-of-fresh-corn-lima-beans-tomatoes-and-onions-329377 (may not work)