summer succotash

The farmer's market is back up and running, so I picked up six ears of sweet corn. Three ears were cooked and put into sushi, the other half were saved for this dish.

Summer Succotash
3 ears fresh sweet corn
1 lb. limas (I used frozen because I couldn't find fresh)
2 tbs. minced red onion
3 tbs. extra virgin olive oil
1 teaspoon or to taste fleur de sal/regular sea salt
large bowl filled with ice water

Heat a large pot of water to a rolling boil, then salt generously. Boil corn for 5 minutes, then remove with tongs and place in ice water bath. Cook limas in corn water unil tender, 12-15 minutes.

While the limas are cooking, carefully cut the corn from the cob (I stand my corn up on end, take my largest knife, and run it down the cob, careful not to sliec too deep, as you'll get chaff or whatever those little hard bits are) and place the corn in a medium bowl with the minced red onion.

Drain the limas when cooked, then place in the ice water bath. Cool them, then remove the ice and drain.

Mix the limas in with the corn and red onion. Drizzle olive oil over the top, and shake on fleur de sal to taste. Mix thoroughly, and serve.