With Labor Day right around the corner, summer is soon coming to a close! But what better way to end the summer with some delicious new ways of eating sweet corn? It’s easy to find right now, so get it while you can. I came up with the combination for this recipe because they are three of my husband’s favorite foods – corn (he’s from Indiana), lima beans, and potatoes. This is a really an incredible dish, and I paired it with some delicious scallops. Stay tuned for that recipe tomorrow – they taste great with this fresh, summer salad. I thought about adding black beans, feta, and basil at different points along the way, but it tasted so good, I didn’t want to mess it up. They could be worth a try though.
Ingredients:
2 ears of corn – de-cobbed (is that a word?!)
1/2 cup lima beans (I used frozen and thawed them out)
Fingerling Potatoes – diced into 1 in. pieces (as many as you’d like)
1 Leek – thinly sliced and soaked in water
1 clove garlic minced
1 Tbs Dijon mustard
2 Tbs. lemon juice
2-3 Tbs. Olive Oil (for dressing)
Salt/ Pepper to taste
Directions:
1) Bring saute pan to medium/ high heat. Add 1-2 tbs. olive oil and saute the garlic and diced potatoes for 8-10 minutes or until almost cooked through. Salt/ Pepper to taste.
2) Add the lima beans, corn, and leeks to the mixture. Add a little more salt/ pepper – it’s always good to season as you cook so you can adjust along the way. You might also need to add a little more olive oil if you need more moisture.
3) Meanwhile, prepare the dijon vinaigrette. Whisk the Dijon and the lemon juice, then slowly add the olive oil until it emulsifies. I try not to add too much olive oil, since there’s already some in the veggies.
4) After the potatoes, beans, and corn have cooked for 10-15 minutes, remove from heat and add the Dijon vinaigrette. Toss and enjoy!
To see the final dish come together – check out my scallops later this week!
My Apron and Heels 