creamy corn and baby limas
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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yield
6 - 8 as a side dish
prep time
30 Min
cook time
40 Min
method
Stove Top
Ingredients For creamy corn and baby limas
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4 slicebacon, cut crosswise into 1/2-inch-wide pieces
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1 mdonion, chopped
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1 clovegarlic, minced
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1 mdred or green pepper, cut into 1/2-inch dice
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10 ozfrozen baby lima beans
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10 ozfrozen corn kernels
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1 cwater
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1 tspsalt
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1/2 tspblack pepper
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1/2 cheavy cream
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2 Tbspchopped fresh chives
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1 Tbspchopped fresh parsley
How To Make creamy corn and baby limas
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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.
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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.
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3Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
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4Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
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5Stir in herbs and salt to taste.
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6Serve sprinkled with bacon.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Corn and Baby Limas:
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