Check out this awesome recipe for Summer Succotash from WildThyme with chef, Allison Davis!

INGREDIENTS

• 1/4 lb sliced bacon
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 ears corn, kernels cut off and cobs discarded
• 1 large fresh jalapeño chile, seeded and finely chopped
• 1 (10-oz) package frozen baby lima beans, thawed
• 1/2 lb okra, cut into 1/3-inch-thick slices (optional)
• 3/4 lb cherry tomatoes (1 pint), halved
• 2 tablespoons cider vinegar, or to taste
• 1/4 cup chopped fresh basil

PREPARATION

1. 1. Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
   2. Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
   3. Serve succotash with bacon crumbled over.