Creamy Corn and Baby Limas

Barbara Pace


A friend was heading back north for the summer and gave me items from her freezer. I tried this recipe using some of the items and we loved it! I'll be making this again and sharing it at some of the many potlucks we attend. Soooo good!!

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6 - 8 as a side dish
30 Min
40 Min
Stove Top


4 slice
bacon, cut crosswise into 1/2-inch-wide pieces
1 medium
onion, chopped
1 clove
garlic, minced
1 medium
red or green pepper, cut into 1/2-inch dice
10 oz
frozen baby lima beans
10 oz
frozen corn kernels
1 c
1 tsp
1/2 tsp
black pepper
1/2 c
heavy cream
2 Tbsp
chopped fresh chives
1 Tbsp
chopped fresh parsley


1Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
2Cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
Add garlic, stirring frequently for 1 minute.
3Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
4Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
5Stir in herbs and salt to taste.
6Serve sprinkled with bacon.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy