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.


★★★★★ 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

How to Make Lima Beans and Roasted Corn


  1. Bring 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.
  2. While 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.
  3. Drain 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.

Printable Recipe Card

About Lima Beans and Roasted Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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