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Ingredients
Kernels from 6 large ears of corn
½ cup low-fat milk
2 teaspoons olive oil
4 large shallots, peeled and thinly sliced
1 10-ounce package frozen lima beans, defrosted
2 small ripe tomatoes, seeded and diced
3 tablespoons pitted green olives, thinly sliced
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
Preparation
- Step 1
Place 1 ½ cups of the corn in a food processor with the milk. Process until pureed.
- Step 2
Heat the olive oil in a large heavy-bottomed skillet. Add the shallots and cook until softened, about 5 minutes. Add the remaining corn and the lima beans and cook for 5 minutes, stirring often. Stir in the corn puree.
- Step 3
Cover the skillet and cook, stirring occasionally, until the beans are tender, about 15 minutes. Uncover and stir in tomatoes, olives, salt and pepper. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.
Private Notes
Comments
This was good and simple but way more than four servings. Make sure to defrost the beans, I forgot and they were still a little underdone at the end of cooking time.