Lima Beans and Roasted Corn

J. White Harris


This recipe can be made year round using frozen lima beans, but the fresh beans have a creamy texture and appealing flavor that is unmistakably better.

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★★★★★ 1 vote
35 Min
20 Min
Stove Top


1-1/2 lb
lima beans, fresh or frozen
4 c
corn kernels, fresh or frozen
1/3 c
chives, minced
1 Tbsp
tarragon, chopped
1 Tbsp
salt & fresh ground pepper to taste


1Bring the lima beans and 1 inch of water to a boil in a saucepan. Reduce the heat and simmer, covered, until tender, 5 minutes for frozen beans. Drain and set aside.

2While the lima beans are simmering, put the 4 cups of corn and 2 inches of water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, until tender, 3 to 5 minutes.

3Drain well and roast the corn in a large, dry cast iron skillet, stirring occasionally, until golden brown, about 3 minutes. Stir in the lima beans, chives, tarragon, butter, salt and pepper. Cook until the flavors are blended, about 5 minutes. Serve at once.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy