Summer Succotash


A wonderful use of summer corn with it is at its peak. This is not your everyday succotash!

Ingredients

2 tablespoons olive oil
1/4 cup red onion, chopped
2 cloves garlic, minced
4 ears corn, kernels cut off, cobs discarded
1 jalapeno pepper, finely chopped
1 (10-ounce) package frozen baby lima beans, thawed
1 1/2 cups cherry tomatoes, halved
3 tablespoons apple cider vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 cup fresh basil, chopped
salt and pepper to taste

Directions

Heat oil in a large skillet. Add onion and sauté until softened. Add garlic and cook stirring for one minute. Stir in corn, jalapeno, lima beans and tomatoes. Cook stirring until corn is tender, about 7 minutes. Mix in vinegar, honey, basil and salt and pepper. Serve warm or room temperature.

Serves: 4-6


golden blossom honey product