Tuesday, August 12, 2008


2 cups fresh lima beans (about 1 pound)
4 cups fresh corn cut from cob (about 6 ears)
3 tablespoons butter
1/4 cup Heavy cream
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper
Preparation:Cook lima beans in boiling salted water about 15 minutes or till almost tender; drain. Add corn, butter, Heavy cream, salt, and pepper; mix well. Cook over low heat, stirring frequently, 7 to 10 minutes, or until corn is done. Makes 6 servings.

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