Yield: 6 or more servings

Ingredients:

4 cups fresh corn (about 6 to 8 ears) [or use organic, fresh-frozen]

2 cups small, shelled fresh lima beans

2 cups fresh string beans, cut into 1-inch pieces

8 tablespoons olive oil

4 scallions, trimmed

2 to 3 tablespoons non-dairy creamer

Preparation:

Husk the corn and remove all the silk. With a sharp knife, remove the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. With a small spoon, scrape the pulp from the cobs into a mixing bowl. Add the kernels and reserve.

In a medium-sized pot of lightly salted boiling water, blanch the lima beans until they are almost tender, then cool under cold water. Reserve and repeat the process with the string beans.

In a large heavy saucepan, heat the olive oil over medium heat. Add the corn and its juice, and cook for 10 minutes, stirring often.

Slice the scallions into 1/2 inch pieces, including some of the green, and set aside. Add both types of beans to the corn and cook for another 10 minutes, stirring often. After 5 minutes, add the scallions and fold in the creamer to loosen the mixture. Spoon the succotash into a warm serving bowl. Serve immediately.