While you're gathering your ingredients, prepare all your vegetables to ensure smooth cooking. Dice the onion into 1/2-inch pieces and set aside. Quarter the zucchini lengthwise, then slice into 1/2-inch pieces to ensure even cooking. Remove the corn kernels from the cob by standing each ear upright and running a sharp knife down the sides, then use the blade's back to scrape any remaining kernels and milky juice from the cob—this juice adds wonderful sweetness to the dish. Measure out the frozen lima beans. Having everything prepped and ready will let you focus on building flavors as you cook.

Melt the butter in a large skillet over medium heat—I prefer Kerrygold for its rich, creamy flavor that really makes this dish shine. Once the butter is foaming, add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion is softened and beginning to turn translucent. This step develops a sweet, mellow flavor foundation for the entire dish.

Add the prepared zucchini pieces to the pan with the softened onions and stir to coat with the butter. Cook for about 5 minutes, stirring occasionally, until the zucchini begins to soften but still has some texture. The zucchini will release some moisture, which is fine—this will help create a light sauce for the succotash.

Add the corn kernels, corn juice, and frozen lima beans to the pan. The beans can go in straight from the freezer—they'll warm through quickly. Stir everything together gently and cook for about 2 minutes, just until the corn is heated through and the lima beans are warmed. You want to maintain the bright, fresh flavors here, so don't overcook—the corn should still have a slight sweetness and tender bite.

Remove the pan from heat and stir in the heavy cream and fresh thyme leaves. Season generously with salt and freshly ground black pepper to taste. The cream adds a silky richness without overwhelming the delicate, fresh vegetables. I like to taste as I season—succotash should let the natural sweetness of fresh corn and vegetables shine through.

Transfer the succotash to a serving dish or individual bowls while still warm. Offer Tabasco or your favorite hot sauce on the side, allowing each diner to add their preferred amount of heat. The bright, fresh flavors of this dish are perfect with just a dash of heat to round out the palate.