Uptown Succotash

By kathleentirpak

Excellent with Tuscan panne style artisan bread.

Ingredients

• 1 Tablespoon butter
• 2 medium ears of corn, kernels removed
• 2/3 cup dry white wine
• 1/2 teaspoon fine sea salt
• 1 very large heirloom Beefsteak tomato,
• seeded and diced
• 1 package frozen Green Giant lima beans
• in butter sauce, pre-cooked
• 1/4 teaspoon hand-ground black pepper
• 1 cup finely chopped Italian parsley

Preparation

Step 1

Melt butter in a large heavy skillet at medium-high heat. Stir in corn kernels, and cook 1 minute, stirring constantly. Add wine and salt, and cook 5-7 minutes, until most of the liquid has evaporated. Add tomato, lima beans, and pepper. Reduce heat to medium, and cook until beans are tender, about 3 minutes. Stir in parsley, and cook 1 minute.