Ingredients

The following ingredients have 8 Servings
  • 3 - 4 slices bacon
  • 1/2 cup chopped onion
  • 1 clove garlic (minced)
  • 4 ears fresh corn (3 cups kernels)
  • 1 1/2 cups frozen lima beans cooked al dente
  • 1 cup cherry or grape tomatoes halved
  • 1/4 cup fresh basil leaves (sliced in chiffonade)
  • Flaky sea salt and freshly ground black pepper to taste

Instruction

  • In a large, deep skillet over medium heat cook the bacon until it is crisp, about 8 - 10 minutes. Transfer to a paper towel lined plate. Reserve 2 tablespoons of the bacon drippings in the skillet.
  • Increase the heat to medium high. Add the onions, corn, and garlic to the skillet, and cook 5 10 7 minutes, stirring occasionally, until the onions are tender and the corn is slightly caramelized.
  • Lower the heat to medium, and stir in the lima beans and tomatoes. Cook for another minute, until the beans are tender but still crisp.
  • Crumble the cooked bacon and add to the succotash. Season to taste with sea salt and freshly ground black pepper.
  • Top with fresh basil and serve immediately.