Name: Springtime Succotash with Lemon and Dill
Ingredients: 2 cups fresh corn kernels (See prep notes in post. 1 large ear should yield about a cup of corn kernels.); 8-12 stalks asparagus, woody lower stems removed, sliced into 1 inch-pieces; 1 pint cherry tomatoes, large tomatoes sliced into halves; 2 T butter; 1.5 T fresh lemon juice; ½ tsp Kosher salt, plus extra for salting boiling water; ¼ tsp fresh ground pepper; 2T minced fresh dill; Optional: ½ to 1 tsp sugar

Ingredients

Scale

2 cups fresh corn kernels (See prep notes in post. 1 large ear should yield about a cup of corn kernels.)
8-12 stalks asparagus, woody lower stems removed, sliced into 1 inch-pieces
1 pint cherry tomatoes, large tomatoes sliced into halves
2 T butter
1.5 T fresh lemon juice
½ tsp Kosher salt, plus extra for salting boiling water
¼ tsp fresh ground pepper
2T minced fresh dill
Optional: ½ to 1 tsp sugar

Cook Mode Prevent your screen from going dark

Instructions

Fill a saucepan with no more one-half inch of salted water. Place on stove over medium-high heat and add asparagus pieces. Bring water to a low boil and cook asparagus for 2 to 3 minutes, until it turns bright green.
Add corn kernels to pan and cook for another 3-4 minutes, until the asparagus and corn are tender but not soggy or overly soft. Drain water from veggies and set aside.
Reduce the heat to medium and melt the butter in the same saucepan. Add the cherry tomatoes and cook for 3-5 minutes, stirring frequently, until tomatoes are soft. Add corn and asparagus back to the pan.
Stir lemon juice, salt, and pepper into the vegetable mixture. Taste and adjust seasonings. Add optional sugar if desired. Sprinkle minced dill over the succotash and stir to combine. Serve immediately.