Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter
  • 1/2 white onion (diced finely)
  • 2 garlic cloves (minced)
  • 2 cups corn kernels (fresh is the original way to make this recipe but canned works)
  • 2 cups chopped Roma tomatoes
  • 2 cups cooked green lima beans
  • salt and pepper to taste
  • 1/4 cup chiffonade basil

Instruction

  • Melt the butter in a large saucepan over medium heat. Sauté the onions until translucent and soft.
  • Stir in the corn and cook until tender crisp. If using canned corn, add it and the lima beans and heat them through. Add in the tomatoes and garlic and cook for 5 minutes.
  • Salt and pepper to taste.
  • Garnish with basil and serve hot.