Summer Succotash

1. 1

   Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; crumble bacon, and set aside.

2. 2

   While bacon cooks, thaw lima beans in a colander under warm water.

3. 3

   Cut kernels from ears of corn. Add corn and garlic to drippings. Saute 4 minutes or until corn is golden. Stir in lima beans, tomato halves, salt, and pepper. Saute 3 minutes or until thoroughly heated. Stir in bacon and basil just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.