![Photo of Succotash with fresh basil by Millie Peartree by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/puuof2dvqhmfochzuxtr.jpg?auto=webp&optimize=medium)
Succotash with fresh basil by Millie Peartree
2
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
Enjoy this succotash all year round! When fresh corn is not in season, swap in thawed frozen corn, or drained canned corn in its place. Serve with roasted or grilled chicken or fish for a delicious dinner. Use leftover succotash in lettuce wraps, as a frittata filling, or mixed into cauliflower rice.
Ingredients
Frozen baby lima bean
2 cup(s), or fresh baby lima beans
Uncooked onion
1 cup(s), chopped, sweet or Spanish variety
Unsalted butter
2 Tbsp, divided
Okra
1 cup(s), cut into 1/2-inch-thick slices (or frozen cut okra)
Corn on the cob
4 ear(s), medium, kernels removed with a knife
Garlic clove
1 clove(s), finely chopped
Kosher salt
1¼ tsp
Black pepper
¼ tsp
Cherry tomatoes
1 cup(s), halved
Fresh basil
¼ cup(s), thinly sliced