Corn And Lima Bean Medley

1. 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. 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. 3

   stir in parsley and serve or refrigerate (up to 2 days) and serve later.

4. 4

   Can be reheated in a double boiler.

* Per serving · 4 servings · Values may vary.

No additional tips available.