Yield: 8 Servings
|2 cups||Fresh lima beans; or a|
|10 ounces||Frozen Lima Beans; thawed|
|8||Ears fresh corn (about 5 cups), or|
|20 ounces||Frozen corn kernels; thawed|
|1 cup||Shallots; finely minced|
|1½ cup||Roasted red pepper; diced|
|Salt and pepper|
|4 tablespoons||Fresh chives; minced|
Bring about 1½ 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 <suechef@...> on Nov 23, 1997