Ingredients

3 C. frozen corn kernels, thawed
2 pounds fresh lima bean
1 medium leek, cleaned and chopped
1 Tbsp. olive oil
2 C. tomatoes, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 C. parsley, chopped

Cooking Instructions

Cut the corn from their husks and remove the lima beans from their pods. In a large skillet, Saute the leek in the oil until it wilts, 2 to 3 minutes. Add the corn, lima beans, tomatoes, salt and pepper. Bring to a simmer over high heat. Cover and turn the heat to low, then simmer for 10 minutes. Add the parsley. Serve hot or at room temperature.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: