Creamy Succotash

Ingredients

• 1 package frozen lima beans, about 10 ounces, or about 1 1/2 to 2 cups fresh shelled lima beans
• salt
• 4 to 5 ears of corn
• 1/2 cup heavy cream
• 2 tablespoons butter
• salt and pepper, to taste

Directions

Cook fresh lima beans covered in a small amount of salted water (just enough water to prevent sticking) for about 20 minutes, or until just tender. If using frozen lima beans, cook according to package directions. Cut corn kernels off cobs; scrape liquid from cob with dull edge of knife. Add corn with liquid to lima beans; simmer for 5 minutes. Add butter, salt, and pepper to taste. Heat through.

Serves 4.