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Baby Lima And Corn Succotash With Roasted Red Pepper
Ingredients
- 2 c. Fresh lima beans, or possibly a
- 10 ounce Frzn Lima Beans, thawed
- 8 x Ears fresh corn (about 5 c.), or possibly
- 20 ounce Frzn corn kernels, thawed
- 3 Tbsp. Butter
- 1 c. Shallots, finely chopped
- 1 1/2 c. Roasted red pepper, diced Salt and pepper
- 4 Tbsp. Fresh chives, chopped
Directions
- Bring about 1 1/2 c. salted water to a boil in a medium saucepan. Lower heat to medium, add in lima beans and cook till tender, 8 min; drain.
- In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain corn and slice kernels as soon as ears are cold sufficient to handle.
- Heat butter in a saucepan over medium low heat. Add in shallot and cook till softened, about 5 min. Add in roasted pepper, beans and corn, season to taste with salt and pepper and cook till heated through. Garnish with chives before serving.
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