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Baby Lima And Corn Succotash With Roasted Red Pepper Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. 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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