Succotash

• 2 tablespoons unsalted butter
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1/4 jalapeno, seeded and minced
• 1 tablespoon plus 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 heaping cups fresh corn kernels (from about 4 ears)
• 1 to 2 teaspoons sugar, depending on the sweetness of the corn (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
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Melt the butter in a saucepan over medium heat.
2. Add the onion, garlic, jalapeno, and salt and season with pepper to taste.
3. Cook, covered, stirring occasionally, until soft, about 5 minutes.
4. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes.
5. (If the mixture gets dry while cooking add a couple teaspoons of water.)
6. Raise the heat to medium-high, add the lima beans and marjoram and cook, stirring, for 3 minutes.
7. Stir in the tomatoes and parsley and season generously with pepper.
8. Serve immediately.

unsalted butter, yellow onion, garlic, kosher salt, freshly ground black pepper, corn kernels, sugar, beans, fresh marjoram, grape, flatleaf, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/succotash-recipe.html (may not work)