Succotash

If you love fresh, summer-sweet corn then this is the dish for you. Salty bacon is sautéed with sweet corn kernels and creamy lima beans and the vegetables are garnished with fresh garden herbs. You can use canned or frozen corn kernels for this recipe but we recommend waiting to make this until you can find fresh corn on the cob.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

Ingredients
3 cups fresh corn kernels (cut from about 6 ears)
2 cups frozen lima beans, defrosted
1 garlic clove, minced
3 uncooked bacon slices
1 medium yellow or sweet onion, chopped
1 pint cherry tomatoes, washed and halved
2 tablespoons unsalted butter
3/4 cup vegetable or chicken stock
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh chives

Directions
Heat a large skillet to medium. Cook bacon 7 minutes or until crisp, turning once. Remove bacon, reserving 2 tablespoons of drippings in skillet. Drain bacon on paper towels, and crumble.

Sauté onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and stock. Cook, stirring occasionally, 5 minutes. Stir in butter. Season with salt and pepper. Sprinkle with crumbled bacon. Garnish with herbs and serve warm.