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Baby Lima and Corn Succotash with Roasted Red Pepper

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  • 2 c Fresh lima beans; or a
  • 10 oz Frozen Lima Beans; thawed
  • 8 Ears fresh corn (about 5 cups), or
  • 20 oz Frozen corn kernels; thawed
  • 3 tb Butter
  • 1 c Shallots; finely minced
  • 1 1/2 c Roasted red pepper; diced
  • Salt and pepper
  • 4 tb Fresh chives; minced


Bring about 1 1/2 cups salted water to a boil in a medium saucepan. Lower heat to medium, add lima beans and cook until tender, 8 minutes; drain.
In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain corn and slice kernels as soon as ears are cool enough to handle.
Heat butter in a saucepan over medium low heat. Add shallot and cook until softened, about 5 minutes. Add roasted pepper, beans and corn, season to taste with salt and pepper and cook until heated through. Garnish with chives before serving.
Notes: Thanksgiving Special with Drew Nieporent
Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <> on Nov 23, 1997