Recipe(tried): Emeril's Succotash for Rebcca/Michigan (using tomatoes and cream)

This is delicious, Rebcca. I've made it numerous times. I have found that I need to partially cook the baby lima beans, in water for about 5 minutes, then drain, in order for them to be fully cooked at the end of the recipe.

SUCCOTASH
Emeril Lagassee
Makes 4 cups

4 tablespoons unsalted butter
1/2 cup diced country ham
1 cup small diced onion
4 cups fresh, sweet corn (I sometimes use Trader Joe's frozen corn.)
1 tablespoon minced garlic
2 cups chicken stock
2 teaspoons chopped fresh thyme leaves
1 1/4 teaspoons salt
1/4 teaspoon ground cayenne pepper
2 cups frozen lima beans
1 cup heavy (whipping) cream
1 cup peeled, seeded and chopped Roma tomatoes
1 tablespoon chopped fresh parsley leaves

In a heavy-bottomed 10-inch cast iron skillet set over medium heat, heat the butter until melted. Add the ham and saute until lightly caramelized, 2 to 3 minutes. Add the onions and cook until soft and translucent, 4 to 5 minutes. Add the corn and cook, stirring occasionally, for 7 to 8 minutes. Add the garlic and cook until fragrant, 30 to 45 seconds.

Add the stock, bring to a boil, then reduce the heat to a simmer. Add the thyme, salt, and cayenne pepper and cook, stirring occasionally, for 7 to 8 minutes.

Add the lima beans and cream and cook for 10 minutes.

Add the tomatoes and chopped parsley to the pan and re-season if necessary.