Modern Succotash with Basil

1. 1
   boil · ~4 min

   Blanch the lima beans.

   Bring 2 cups of water to a rolling boil in a small saucepan. Add the lima beans and cook until just tender, about 3-4 minutes. Drain immediately and rinse under cold water to stop the cooking process. Set aside.

2. 2
   saute · ~5 min

   Sauté the aromatics and pepper.

   1.Heat the butter and olive oil in a large skillet over medium-high heat until the butter melts and foams.

   2.Add the shallot and cook until softened, about 2 minutes.

   3.Stir in the garlic and diced bell pepper, cooking for another 3 minutes until the pepper softens slightly.
3. 3
   saute · ~4 min

   Char the corn.

   1.Add the fresh corn kernels to the skillet and spread them into an even layer.

   2.Let the corn cook undisturbed for 1 minute to get a light char, then stir.

   3.Cook for an additional 2-3 minutes, stirring occasionally, until the corn is bright yellow and tender.

   TIPA hot pan is key. Don't crowd the skillet or the corn will steam instead of sear.
4. 4
   saute · ~2 min

   Combine and finish the succotash.

   1.Add the blanched lima beans and halved cherry tomatoes to the skillet.

   2.Season with salt and freshly ground black pepper.

   3.Cook for 2 minutes, tossing gently, just until the tomatoes begin to soften but still hold their shape.
5. 5
   garnish

   Remove from heat and add fresh basil and lemon.

   Take the skillet off the heat. Drizzle with fresh lemon juice and scatter the torn basil over the top. Fold gently to combine. Taste and adjust seasoning if needed. Serve warm or at room temperature.

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