2 tablespoons (1/4 stick) unsalted butter

1 small red bell pepper, cored, seeded, and diced

1 bunch scallions, white and green parts, chopped (about 1 cup)

1 tablespoon chopped fresh thyme

2 cups cooked lima beans

2 cups fresh corn kernels (from about 4 ears of corn)

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup chopped fresh Italian parsley

Juice of 1/2 lemon


In a large skillet over medium heat, add the butter. When the butter is melted, add the bell pepper and scallions and cook, stirring occasionally until wilted, about 4 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the lima beans and corn and toss to combine. Pour in the stock and cream and bring to a rapid simmer. Cook until the sauce has thickened and coats the vegetables, about 3 minutes. Stir in the parsley and lemon juice and serve.

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