Skillet Corn Bacon and Lima Beans


Recipe courtesy of Skillet Dinners by Better Homes

Serves 6

  • 4 slices of bacon
  • 2 cups fresh or frozen whole corn kernals
  • 1 cup frozen baby lima beans*
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 smalll fresh jalapeno pepper, seeded and finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon lime peel, finely shredded
  • 1 tablespoon lime juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon chii powder

*Note: We substituted baby limas for sweet soybeans in the original recipe

Skillet Corn Bacon and Lima Beans Salad

Skillet Corn Bacon and Lima Beans

Click image to enlarge


In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet.Crumble bacon and set aside. Add thawed corn and limas (or soybeans) to the reserved drippings. Cook and stir for 3 to 5 minutes or just until vegetables are crisp-tender.

In a large bowl combine the corn and bean mixture, tomatoes, red onion, cilantro and jalapeno pepper.

For the dressing, in a small screw-top jar combine oil, lime peel, lime juice, garlic, cumin, salt and chili powder. Cover and shake well.

Pour dressing over corn mixture; toss gently to caot. Sprinkle with bacon and serve.


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