Baby Lima and Corn Succotash with Roasted Red Pepper 2 c Fresh lima beans; or a
10 oz Frozen Lima Beans; thawed
8 Ears fresh corn (about 5 cups), or
20 oz Frozen corn kernels; thawed
3 tb Butter
1 c Shallots; finely minced
1 1/2 c Roasted red pepper; diced
Salt and pepper
4 tb Fresh chives; minced
Bring about 1 1/2 cups salted water to a boil in a medium saucepan.
Lower heat to medium, add lima beans and cook until tender, 8
minutes; drain.
In a large saucepan, blanch corn in boiling salted water, 1 minute.
Drain corn and slice kernels as soon as ears are cool enough to
handle.
Heat butter in a saucepan over medium low heat. Add shallot and cook
until softened, about 5 minutes. Add roasted pepper, beans and corn,
season to taste with salt and pepper and cook until heated through.
Garnish with chives before serving.
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