1/2red bell pepper, seeded and cut into 1/2-inch cubes
2tablespoonsfresh parsley, chopped
Salt and freshly ground black pepper
Shuck the ears of corn, removing all silks and steam just until tender. Carefully de-kernel all three ears into a shallow bowl.
Cook the lima beans until tender and allow them to cool slightly. Add to the bowl with the corn, season the mixture with salt and pepper and combine well. Set aside.
Heat the butter in a large pan over medium heat. Add the onion and sauté until soft and translucent, about 3 minutes. Add the red pepper and continue cooking until the pepper is crisp-tender, 2 to 3 minutes more. Add the corn and lima beans to the pan, combine well and adjust the seasoning if needed. Add the parsley and serve.
Tips for Making This Recipe
Fry 2 strips of bacon until crisp, transfer to a paper towel-lined plate and drain the excess fat from the pan, leaving just a little to combine with the butter for sautéeing the onion and red pepper. Reduce the butter to 2-1/2 tablespoons and add it to the pan. Proceed with the recipe as described above.