Recipe from Taste of the South


by 1  person

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Servings: 4 to 6
Prep Time: 30 mins
Total Time: 55 mins
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  • 8   cups 
  • 2   teaspoons 
    salt, divided
  • 5   
    ears fresh corn, husks and silk removed
  • 2   tablespoons 
    olive oil
  • 1/2  cup 
    chopped green onion
  • 1   
    red pepper, seeded and chopped
  • 1   
    garlic clove, finely chopped
  • 1/2  teaspoon 
    chopped fresh thyme
  • 1  15 3/4 ounce can 
    lima beans, drained
  • 1/2  teaspoon 
    ground black pepper
In a large pot, bring water and 1 1/2 teaspoons salt to a boil over medium-high heat. Add corn and cook for approximately 10 minutes, or until tender. Drain and cool corn. Cut corn from cob and set aside. Discard cobs.
In a large skillet, heat olive oil over medium heat. Add green onion, red pepper, garlic, and thyme; cook for approximately 5 minutes, or until tender. Add corn to pan and cook for 5 minutes. Add lima beans and cook for an additional 5 minutes. Stir in remaining 1/2 teaspoon salt and black pepper.
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