All Recipes Best Recipe Side Dish Vegetables Corn

Ingredients

4 ounces thick sliced bacon, cut into 1/2-inch pieces 1 medium onion, cut into medium dice 1 (10 ounce) package frozen baby lima beans Salt and freshly ground black pepper, to taste 1 (10 ounce) package frozen sweet corn ½ cup heavy cream 1 ½ teaspoons minced fresh thyme leaves 2 teaspoons snipped fresh chives

Nutrition Info

198.4 calories carbohydrate: 21.5 g cholesterol: 32.3 mg fat: 10.3 g fiber: 4 g protein: 6.6 g saturatedFat: 5.4 g servingSize: - sodium: 219.2 mg sugar: 3 g transFat: : - unsaturatedFat: : -

Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Pour off all but 2 Tbs. of the bacon drippings. Add onions, saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme, return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

6 servings

If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.