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.
Baby Lima and Corn Succotash with Roasted Red Pepper printer friendly version located here.
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