This is perhaps so obvious it’s not even worth a post, but I made an excellent summery succotash-like side dish on Sunday. The ingredients: corn off the cob, fresh cranberry beans, fire-roasted canned tomatoes, scallions. And plenty of butter. If you don’t have access to fresh beans, try frozen limas or soybeans; I think canned would probably be too mushy here.
Boil some fresh shell beans for 20 minutes or until tender. Meanwhile, heat butter in a skillet and add corn and sliced scallions. Cook over medium-high until the pan bottom starts to get brown and sticky. Add a few tablespoons of diced tomatoes with juice, scrape the pan bottom clean, reduce heat, and simmer a couple minutes. Stir in the beans, another tablespoon of butter, and salt and pepper. Add water if the mixture seems dry. We had this with lamb chops, but I could certainly see eating it as a main dish.
Do this quick and pretend it’s still summer.