Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

Ingredients

• 6 servings kosher salt 
• 2.3 cups ears corn white yellow (preferably 2 ears of corn and 2 ears of corn)
• 3 tablespoons basil fresh thinly sliced
• 1 large garlic clove minced
• 2 cups shell beans fresh (from 2 pounds pods)
• 2 tablespoons olive oil extra virgin extra-virgin
• 1.5 cups onion chopped
• 1.5 pounds tomatoes red chopped

Equipment

• frying pan

Directions

1. Heat oil in heavy large skillet over mediumheat.
2. Add onion and sprinkle with coarsesalt. Sauté until soft and translucent, about5 minutes.
3. Add garlic; stir until fragrant,about 1 minute.
4. Add tomatoes, corn, andlima beans. Reduce heat to medium-low,cover, and simmer until corn and limabeans are tender and tomatoes are soft,about 20 minutes, stirring occasionally.Season to taste with salt and pepper. DO AHEAD:Can be made 1 day ahead. Coverand chill. Rewarm before continuing.
5. Stir in basil and serve.