2 tbsp extra-virgin olive oil
1 ½ c chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 c chopped red tomatoes (about 1 ½ lbs)
2 1/4 c corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 c fresh lima beans (from about 2 lbs pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tbsp thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes.
Add garlic; stir until fragrant, about 1 minute.
Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.
Season to taste with salt and pepper.
This dish can be made up to 1 day in advance. Cover and chill. Rewarm before serving.
Fresh basil should be added just before serving.