Baby Lima And Corn Succotash With Roasted Red Pepper
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Baby Lima And Corn Succotash With Roasted Red Pepper
  Corn    Pepper  
Last updated 6/12/2012 1:05:41 AM. Recipe ID 30799. Report a problem with this recipe.
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      Title: Baby lima and corn succotash with roasted red pepper
 Categories: T, H, A, N, K
      Yield: 8 Servings
 
      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 




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Recipe ID 30799 (Apr 03, 2005)

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