2 t grape seed oil
1 yellow onion, diced
1 red bell pepper, diced
Handfull of green beans, diced
2 cloves garlic, minced
3 ears of corn, kernels removed or 3 cups frozen corn, thawed and drained
3 cups frozen lima beans, thawed and drained
1 t fresh thyme leaves
½ t cayenne pepper
2 T unsalted butter
1 cup whole milk
Sea salt and finely ground black pepper
In a large skillet, heat the oil over medium heat and add the onion, bell pepper, and green beans. Cook for 5 minutes, while stirring.
Add the garlic and cook another couple of minutes.
Add the corn, lima beans, thyme leaves, and cayenne pepper.
Cover with a lid and let simmer 5 minutes.
Remove lid and stir in the butter and milk.
Season to taste with salt and pepper.
Simmer another couple of minutes until heated through.