3cupscorn kernels (about 4 ears or 1 large+1 small can)
1tbspcoarse salt (sea salt, Kosher, etc.)
1/4tbspblack pepper
1cupcherry tomatoes – halved (about 5 oz)
1/4cupfresh basil – thinly sliced
Instructions
In a medium saucepan, cover lima beans with water, bring to a boil, then reduce heat to medium-low and simmer 8-10 minutes. Drain and set aside.
As beans are cooking, crisp bacon slices in a large cast-iron skillet over medium heat. Remove to a paper towel to cool, then crumble.
Add 3 tablespoons of Bacon Up to the bacon drippings in skillet and add the onion, okra, and garlic, stirring often. Cook about 6 minutes, or until onion is tender.
Add corn, lima beans salt and pepper and continue cooking until corn is tender, stirring often (about 5-6 minutes if corn is fresh, 3-4 minutes if corn is canned).
Remove from the heat and stir in the cherry tomatoes and basil. Sprinkle the crumbled bacon over the top and serve immediately.