2 tbsp. good quality oil
1 large onion, peeled and diced
2 cloves garlic, peeled and grated or minced finely
kernels from 3 or 4 cobs of fresh corn
2 cups lima beans fresh or frozen
1 pint cherry tomatoes, halved (or 3 or 4 roma tomatoes, diced)
1 jalapeño pepper, finely diced (optional)
salt and pepper
Steam lima beans or immerse in boiling, salted water for about 2 minutes. Remove and ‘shock’ them in cold water. Drain.
In a large sauté pan or wok, heat oil over medium heat.
Add onions and cook just until they begin to soften.
Add minced garlic and stir together.
Sprinkle with salt and pepper.
Add corn and lima beans and sprinkle with salt and pepper.
If using jalapeño, add it with the corn and beans.
When the corn and beans are tender, but still crisp, turn off the heat and add tomatoes and toss gently.
Taste and adjust the seasoning.
Sprinkle with torn basil leaves.
Note: If you intend to freeze part of the recipe, remove it before adding the tomatoes.