- 2 cups (about 1 pound) fresh lima beans
- 2 tablespoons extra-virgin olive oil
- 1 cup diced Walla Walla or Arizona Sweet onion
- 1 teaspoon chopped garlic
- 1/4 cup seeded and diced poblano pepper
- 4 cups corn, scraped off the cob (from about 6 ears), including as much of the corn cream as possible
- 1 cup diced mixed heirloom tomatoes (see tip)
- 1/4 cup heavy cream
- ½ teaspoon smoked sea salt (optional)
- 1⁄8 teaspoon freshly ground black pepper
Bring a medium pot of salted water to a boil. Add the lima beans and boil until almost tender, about 15 minutes. Drain.
In a large saute pan over medium-low heat, warm the olive oil. Add the onion, garlic, poblanos, corn and any corn cream, tomatoes, lima beans, and heavy cream. Add the smoked sea salt and pepper and cook over low heat, stirring frequently, until the corn is tender, 6 to 7 minutes. Serve hot.
Edible Tip: Many kinds of fresh heirloom tomatoes have thick skins that, when cooked, turn into stiff little quills that wreck the texture of the dish. Unless you're sure that your favorite fresh tomato doesn't do this, we urge you to take the time to blanch and peel your tomatoes.
Recipe from Lisa Dupar. Reprinted with permission from Edible Seattle: The Cookbook © 2012 by Edible Communities, Inc. Sterling Epicure, an imprint of Sterling Publishing Co., Inc.