Ingredients
- 4 ears of corn, kernels cut from the cob
- half a red bell pepper, diced
- 1 small onion, diced
- 3 Tbsp butter
- 2 cloves minced garlic
- 2 cans butter beans, drained with 2 tablespoons of liquid reserved
- pinch of cayenne
- juice of half a lemon
- chopped fresh Parsley for garnish
Instructions
- Sauté onion and bell pepper in butter until slightly softened, add garlic and cook until fragrant. Add corn kernels, butter beans, and reserved being liquid.
- Season with salt pepper and Cayenne and continue cooking until warmed through. Finish with fresh lemon juice and parsley.