===Ingredients===
  * 4 ears corn, shucked and cleaned, or frozen corn kernels
  * 1 tsp unsalted butter
  * 2 medium tomatoes, finely diced
  * 1 small onion, finely chopped
  * 1 scallion, chopped
  * 1 cup beef stock or corn stock
  * 2 Tbs chopped fresh basil

===Technique===
  - With a sharp knife, carefully cut the kernels from the cob.  Set aside.
  - If you want to make corn stock, put the cobs into a saucepan and add enough cold water to cover.  Simmer for 10-15 minutes.
  - Heat the butter in a skillet over medium-high heat.  When it's foamy, add the corn, tomatoes, onion, and scallion.  Pour in the stock and add the basil.  Reduce the heat and simmer for 3-4 minutes, or until the vegetables taste done and moist but are no longer soupy.
  - Ladle the succotash into individual bowls, and top with pan-seared filets of beef if wanted.  (Take 4 6-oz beef filets, salt and pepper, brown in olive oil to caramelize, finish in a 400 degree oven for 4-5 minutes.  Use the same pan for the succotash.)

Tags: vegetarian

Source: Cat Cora, Cooking From the Hip