Ingredients
2tbspextra-virgin olive oil
4fresh corn ears
1tspfine salt,divided
1small red onion,chopped
1poblano pepper,chopped
1red bell pepper,chopped
1medium jalapeño,optional
2garlic cloves,pressed or minced
2cupslima beans
2tbspbutter,plus more for serving
freshly ground black pepper,to taste
pinchcayenne,optional
¼cupfresh basil,chopped, divided
2tbspgreen onion,chopped
flaky sea salt,for serving
Preparation
In a large skillet over medium-high heat, warm the olive oil until it starts to shimmer. Add the corn and ½ teaspoon of the salt.
Cook, stirring every minute or so for about 5 to 7 minutes until the corn is turning golden on the edges.
Turn the heat down to medium-low. Add the onion, poblano, bell pepper, jalapeño, and the remaining ½ teaspoon of salt. Stir to combine, scraping up any browned bits on the bottom of the pan.
Cook for for about 5 to 8 minutes, stirring often until the onion is tender and turning translucent.
Add the garlic to the pan, stir to combine, and cook for about 30 seconds until fragrant. Add the lima beans and cook for about 2 minutes until warmed through. Add the butter to the skillet and stir until mostly melted.
Remove the skillet from the heat. Let it cool for a few minutes. Taste, and season with freshly ground black pepper.
Add a tiny pinch of cayenne pepper to have more of a spicy kick. Stir in about half of the basil, reserving the rest for garnish.
Transfer the succotash to a serving plate, if desired. Top with the remaining basil and all of the green onion.
Add a few more pats of butter and sprinkle it lightly with some flaky salt or kosher salt. Serve and enjoy!
