Summer Succotash
INGREDIENTS
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4 ears corn, shucked
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2 tablespoons extra-virgin olive oil
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1 cup diced Spanish onion
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1 clove garlic, minced
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2 cups fresh or defrosted frozen lima beans
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2 cups diced heirloom tomatoes
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1 1/2 tablespoons butter, at room temperature
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1 1/2 tablespoons mayonnaise
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Juice of 1 lime
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Kosher salt and freshly ground black pepper
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2 tablespoons fresh basil, cut into chiffonade
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2 tablespoons grated Pecorino-Romano cheese
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1 tablespoon fresh cilantro, chopped
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1 tablespoon fresh mint, cut into chiffonade
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1 teaspoon smoked paprika
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