Sweet Corn Succotash

2 Tbsp extra-virgin olive oil

1 1/2 cups chopped onion

Coarse kosher salt

1 large garlic clove, minced

2-3 cups chopped red tomatoes (about 1 1/2 pounds)

2 cups corn kernels cut from 3 ears of corn 

2 cups yellow wax beans or green beans cut into inch pieces

3 Tbsp thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat.

Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and yellow beans. Reduce heat to medium-low, cover, and simmer until corn and yellow beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.

Season to taste with salt and pepper. Stir in basil and serve.