Sufferin' Succotash!

Wow!  Here's a delicious recipe I'm glad I tried tonight.  I think this will become my summertime favorite to replace my Fall Vegetable Hash.

Lima Bean Succotash

(adapted from Cooking Light June 2015)

2 center-cut bacon slices
1/2 cup thinly sliced shallots
2 cups fresh corn kernels (approx 2-3 ears)
1 cup shelled fresh lima beans (I used frozen beans, thawed)
1 cup finely diced zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 tablespoon butter
1/4 cup chopped fresh basil
1 1/2 tablespoons coarsely chopped fresh tarragon

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside.
Add shallots to pan; cook 2 minutes, stirring occasionally.
Add corn; cook 3 minutes, stirring occasionally.
Add beans, zucchini, salt, and pepper; cook 3 minutes.
Stir in bacon, tomatoes, and butter, stirring until butter melts.
Transfer mixture to a dish; stir in basil and tarragon.  Taste and add more salt & pepper if needed.

Pan seared trout and lima bean succotash