• 14 Ratings

Corn on the cob adds a fresh, summery flavor to this popular southern main dish recipe.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Place butter beans in large saucepan. Cover with water; add about 1 teaspoon kosher salt. Bring to boiling. Skim surface until clear. Cook, partially covered, 30 to 40 minutes, until tender. Strain beans into sieve. Set aside.

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  • Shuck corn. Using clean terry cloth kitchen towel gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.

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  • In large skillet heat butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.

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  • Add cream and ham. Cook just until heated through and slightly reduced. Season to taste. Makes 8 (1/2 cup) servings.

Tips

If fresh beans are not available, substitute 2 cups frozen baby lima beans. Cook beans according to package directions.

Nutrition Facts

141 calories; 6 g total fat; 4 g saturated fat; 20 mg cholesterol; 246 mg sodium. 18 g carbohydrates; 3 g fiber; 5 g protein; 243 IU vitamin a; 4 mg vitamin c; 20 mg calcium; 1 mg iron;

Reviews

14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4