Ingredients
- 2 TBSP. extra-virgin olive oil
- 4 ears fresh corn, shucked (or 3 cups frozen, thawed/drained)
- 1 tsp. salt, divided
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 2 cups frozen lima beans (thawed/drained)
- 2 TBSP. butter
- ½ tsp. smoked paprika
- ½ tsp. cumin
- Black pepper, cayenne to taste
- Handful fresh parsley, chopped
- 2 green onions, finely sliced
Directions
In large skillet over medium-high heat, warm olive oil until it starts to shimmer. Carefully, add the corn and ½ tsp. salt. Sauté, stirring often, until corn edges turn golden (5-7 min).
Reduce heat to medium-low. Add onion, bell and poblano peppers, and remaining ½ t. salt. Combine well. Cook, stirring often, until onion turns translucent (5-8 min).
Stir garlic completely into mixture, and cook until fragrant (1 min). Add lima beans, cook until warmed through (2-3 min).
Add butter to skillet, stir to melt. Remove skillet from heat, cool a few minutes. Transfer to serving dish, top with chopped parsley and green onion. Serve warm, though this dish keeps well in the refrigerator, covered, for up to 4 days.