Summer Succotash: a Colorful Medley of Fresh Vegetables

Ingredients

• 2 cups fresh corn kernels (about 4 ears) or 1 can (15 oz) sweet corn, drained
• 1 cup frozen lima beans (or fresh, if in season)
• 1 medium red bell pepper, diced
• 1 small yellow onion, diced
• 2 tablespoons unsalted butter or olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. 1

   Shuck corn and cut kernels off cobs (if using fresh). Dice the bell pepper and onion, and mince the garlic.

2. 2

   Heat butter or olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté until softened (about 5 minutes).

3. 3

   Stir in minced garlic and cook for an additional 1 minute until fragrant.

4. 4

   Add corn kernels and lima beans to the skillet; cook for 5-7 minutes until heated through.

5. 5

   Stir in thyme, salt, and pepper, adjusting to taste.

6. 6

   Remove from heat, garnish with fresh parsley, and serve warm.