Ingredients:

  • 2 cups fresh corn kernels (about 4 ears) or 1 can (15 oz) sweet corn, drained
  • 1 cup frozen lima beans (or fresh, if in season)
  • 1 medium red bell pepper, diced
  • 1 small yellow onion, diced
  • 2 tablespoons unsalted butter or olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

  1. Shuck corn and cut kernels off cobs (if using fresh). Dice the bell pepper and onion, and mince the garlic.
  2. Heat butter or olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté until softened (about 5 minutes).
  3. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  4. Add corn kernels and lima beans to the skillet; cook for 5-7 minutes until heated through.
  5. Stir in thyme, salt, and pepper, adjusting to taste.
  6. Remove from heat, garnish with fresh parsley, and serve warm.