Summer Succotash
- Level: Easy
- Yield: 4 servings
- Total: 15 min
- Active: 15 min
Directions
- Cook 1 chopped shallot in 2 tablespoons butter in a skillet over medium heat, 2 minutes. Add 2 cups corn, 1 1/2 cups each chopped shishito peppers and thawed frozen lima beans, 1 teaspoon chopped thyme and a pinch each of cayenne and salt. Cook, stirring, 6 to 8 minutes. Add 1/2 cup heavy cream; cook until thickened, 2 minutes. Add 1/4 cup each chopped parsley and basil.