Plunge corn into large pot of rapidly boiling water. Cook for five minutes. Remove, let cool slightly and cut kernels from the cob, putting in large bowl. Holding the cobs over the bowl, scrape the milk into the bowl with the dull edge of a dinner knife. Creamy.
Cook lima beans according to package directions. Remove and drain.
Put cream, corn and beans into a saucepan. Cook over medium-low heat for 5 - 7 minutes, to marry flavors and heat vegetables through. Stir in cayenne pepper and season with salt and pepper to taste. When ready to serve, stir in half the cheese, put in serving bowl and garnish with remaining cheese.
Happy Holiday Cooking
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