Creamy Corn And Baby Limas Recipes

Steps:

• In a medium size saucepan bring water to a boil.
• Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
• Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
• Serve and enjoy!

Steps:

• Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
• Cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add garlic, stirring frequently for 1 minute.
• Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
• Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
• Stir in herbs and salt to taste.
• Serve sprinkled with bacon.

Steps:

• Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
• Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
• Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

Steps:

• Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp.
• Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
• Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
• Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
• Stir in herbs and salt to taste.
• Serve sprinkled with bacon.

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• Stir in basil and serve.