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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is the real thing-the way it's made on the eastern shore of Maryland in the summer when the vegetables are fresh from the earth-no sausage, no bacon-just beans and corn in their full glory. Ingredients:
2 ears corn (as fresh as possible) |
1 cup baby lima beans or 1 cup fresh fava beans, shelled and peeled |
3 tablespoons unsalted butter |
1/2 lemon, juice of |
fresh ground black pepper, to taste |
Directions:
1. Put the beans in a saucepan and add water just to cover and lightly salt the water.
2. Bring to a boil, cover and simmer until the beans are barely tender, about 12 to 18 minutes.
3. Shuck the fresh corn.
4. Using a chef's knife held at the diagonal, scrape the kernels off the two ears of corn.
5. Add the corn to the beans and simmer for ten more minutes.
6. Remove from heat, season with butter, lemon juice, salt and pepper.
7. Eat immediately.
8. Summer on the Chesapeake.
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