Sweet Corn Succotash with Pan Con Tomate - Andrew Zimmern

Ingredients

• 4 tablespoons butter
• 1 1/2 cups diced onion
• Several sprigs marjoram
• Several pinches thyme
• Several pinches chile flakes
• 1 cup diced carrots
• 1 cup diced fennel bulb
• 3 cups corn kernels cut from the cob
• 1/4 cup heavy cream
• 1 cup fresh green peas, blanched
• Salt and pepper
• Lemony breadcrumbs, for serving
• 4 or 5 whole large heirloom tomatoes
• 1 teaspoon sea salt
• 1 large shallot, finely minced
• 1/4 cup olive oil
• 1 small loaf focaccia, cut into 4-5” strips