Name: Succotash
Ingredients: 450 gram frozen sweetcorn kernels or 4 ears corn-on-the-cob; 50 gram butter; 8 spring onions, cut into 2.5cm lengths; salt and ground black pepper; 400 gram cooked lima, flageolet or haricot beans; 150 milliliter double cream; 1 squeeze lemon juice; chopped fresh parsley

Succotash

Ingredients

450 grams frozen sweetcorn kernels or 4 ears corn-on-the-cob
50 grams butter
8 spring onions, cut into 2.5cm lengths
salt and ground black pepper
400 grams cooked lima, flageolet or haricot beans
150 milliliters double cream
1 squeeze lemon juice
chopped fresh parsley

Instructions

If using fresh corn, cut the kernels off the cob straight into a saucepan. Scrape down the cob, still over the pan, to extract juices. Put frozen sweetcorn straight into the pan. Add the butter, spring onions, salt and pepper and 4tbsp water. Cover and cook over a low heat for 15 minutes, stirring occasionally. Add the beans and cream and simmer uncovered for 5 minutes or until cream has reduced to a thick sauce. Taste and adjust seasoning, adding a squeeze of lemon juice to bring up the flavour. Sprinkle with a little chopped parsley and serve hot and steaming.