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lima beans and roasted corn

(1 rating)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

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 rating)
yield 8 serving(s)
prep time 35 Min
cook time 20 Min
method Stove Top

Ingredients For lima beans and roasted corn

  • 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
    butter
  • 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.
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