Chopped shishito peppers add a new twist to the classic combination of corn and lima beans in this quick side dish. Fresh parsley and basil hit home those summertime vibes, but feel free to add any other tender herbs from your garden as well.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Cook 1 chopped shallot in 2 tablespoons butter in a skillet over medium heat, 2 minutes. Add 2 cups corn, 1 1/2 cups each chopped shishito peppers and thawed frozen lima beans, 1 teaspoon chopped thyme and a pinch each of cayenne and salt. Cook, stirring, 6 to 8 minutes. Add 1/2 cup heavy cream; cook until thickened, 2 minutes. Add 1/4 cup each chopped parsley and basil.