SUFFERIN’ SUCCOTASH
Ingredients
2 slices bacon
6 tablespoons butter
1 small onion, chopped
4 cups fresh steamed corn, sliced off the cob (about 6 cobs)
2 cups frozen baby lima beans, thawed
1 teaspoon salt
1 ½ teaspoons black pepper
1 cup light cream
2 cups cherry tomatoes, cut in half
Instructions
Cook the bacon in a large deep skillet until crispy. Remove and chop. Set aside.
Add the butter to the bacon drippings in the pan and cook the onion until soft, about 2 minutes. Add the corn, lima beans, salt, and pepper to the pan. Cook for 3-4 minutes, stirring frequently.
Add the cream and tomatoes. Bring to a boil. Reduce the heat to low and cook, stirring frequently, for 2 minutes.
Serve the succotash hot in bowls so you don’t lose any of that yummy milky broth. This is great as a side dish, but also delicious as a meal with crusty bread on the side.
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