Corn And Lima Bean Medley

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 teaspoon cornstarch (cornflour)
• 1 teaspoon sugar
• 1/4 teaspoon ground pepper
• 1 cup fat-free evaporated milk
• 2 cups fresh corn kernels
• 10 ounces frozen lima beans, thawed
• 1/4 cup shallot, minced
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 in a heavy saucepan whisk together cornstarch, sugar and pepper until blended and smooth. gradually whisk in evaporated milk. add corn, lima beans and shallots and stir to combine.
• 2 place over high heat and bring to a boil, stirring often. reduce heat to low and simmer, stirring occasionally, until vegetables are tender and sauce has reduced by about half and coats the vegetables lightly (about 10 - 12 minutes).
• 3 stir in parsley and serve or refrigerate (up to 2 days) and serve later.
• 4 can be reheated in a double boiler.