Yield: 6 servings
3 cup Frozen corn kernels, thawed or fresh
2 lb Frozen baby lima beans
1 med Leek, cleaned and chopped
1 tbsp Olive oil
2 cup Tomatoes, chopped
1 tsp Salt
1/2 tsp Pepper
1/2 cup Parsley, chopped
1. Cut the corn from their husks and remove the lima beans from their
2. In a large skillet, saute the leek in the oil until it wilts, 2-3 minutes. Add the corn, lima beans, tomatoes, salt and pepper.
3. Bring to a simmer over high heat. Cover and turn the heat to low, then simmer for 10 minutes. Add the parsley. Serve hot or at room temperature.