This is one of my favorite easy summer style (but great anytime of year) dishes with a little twist. Instead of lima beans I sometimes use edamame. Great as a side dish or on top of fresh greens for a yummy salad. Serve warm or room temperature.

Yields 4


1 10 oz bag frozen organic corn*

1 10 oz bag frozen organic edamame (or lima beans if you prefer)

1/2 to 1 whole chopped red pepper

1-2 tablespoons honey (depending on how sweet you like it)

1 pat organic butter (optional)

Sea salt and pepper to taste

*If fresh seasonal organic corn is available, cook 3 ears in boiling water for 5-10 minutes (really fresh corn doesn’t take long) let cool and scrap it right off in to the mixture. Sweet and delicious!

To prepare: 

Cook corn and edamame in separate pans according to package directions.

Halfway through cooking the corn add the red pepper to the water and continue cooking until corn is done.

Drain all and add together to medium size bowl.

Stir in honey and add pat of butter.

Mix together well and salt and pepper to taste.