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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A switch on an old midwest favourite. I put this together for Thanksgiving, everyone loved it and there were no leftovers. Ingredients:
1 cup frozen corn, thawed |
1 cup frozen lima beans, thawed |
4 tablespoons butter, unsalted |
3 tablespoons sugar |
1 teaspoon ground ginger |
1/4 cup sour cream |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon sea salt |
Directions:
1. In a large skillet or saucepan melt butter over medium-high heat.
2. Wnen butter is foamy and the corn and lima beans stirring to coat.
3. Cook one minute stirring to prevent burning.
4. Add sugar and ginger, cook and stir 2 more minutes.
5. Add sour cream with pepper and salt, cook about 5 minutes more until heated through and thickened.
6. Serve hot or put in oven proof casserole to keep warm while rest of the meal finishes.
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