Combine two summer farmer's market favorites---corn and tomatoes---into a versatile side dish with this easy succotash recipe.
Heat olive oil in a large nonstick skillet (I use cast iron). Add shallot and corn to the pan. Season with 1/2 teaspoon each kosher salt and 1/4 teaspoon black pepper. Cook, stirring, until tender, about 7-8 minutes.
Add garlic and cherry tomatoes and cook until garlic is fragrant and tomatoes are slightly softened, about 2-3 minutes. Remove from heat and stir in cooked lima beans, fresh basil, and parsley.
Season to taste with additional salt and pepper. Serve hot, warm, or at room temperature.
To easily strip corn cobs, place the tapered end of a shucked ear of corn into the center of a Bundt pan. Use a sharp knife to carefully shave kernels from the cob from top to bottom. The kernels will collect in the pan.