Best Grilled Corn Lima Bean And Lobster Ragout Recipes

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GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES



Grilled Corn Salad with Lima Beans and Tomatoes image

Provided by John Ash

Categories     Bean     Tomato     Vegetable     Side     Corn     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup (about) olive oil
2 tablespoons apple cider vinegar
1 large shallot, finely chopped
6 medium ears fresh corn, husked
2 cups frozen baby lima beans
2 bunches watercress, thick stems trimmed, sprigs torn in half
2 cups halved teardrop tomatoes or cherry tomatoes
1 cup coarsely grated Parmesan cheese or crumbled soft fresh goat cheese
1 cup halved pitted Kalamata olives
Roasted Red Pepper and Tomato Sauce

Steps:

  • Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn. Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing roasted pepper sauce.

GRILLED CORN AND BEAN SALAD



Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

  • For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
  • Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
  • For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
  • Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

BABY LIMA BEANS AND CORN



Baby Lima Beans and Corn image

A good SOUTHERN DISH! This dish graces the table at buffets, potlucks and in homes in the south. Also known as "butter beans" and are grown in small home gardens. When purchasing a frozen bag or box of these wonderful beans be sure to buy the kind which say "tiny" or "baby" lima beans. These beans go well with any meat as well as fried chicken, ham or pork chops. The blended flavors of lima beans, corn and bacon drippings make anyone feel like they are seated at Grandma's table!

Provided by Seasoned Cook

Categories     Low Protein

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups frozen baby lima beans
1 (10 ounce) can corn kernels, drained
2 tablespoons bacon drippings
5 cups water
1/2 teaspoon salt
black pepper

Steps:

  • In a medium size saucepan bring water to a boil.
  • Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
  • Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 228.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 351.1, Carbohydrate 35.4, Fiber 6.6, Protein 8.4

CORN AND LIMA BEAN RAGOUT



Corn and Lima Bean Ragout image

Provided by Molly O'Neill

Categories     dinner, lunch, weekday, main course, side dish

Time 30m

Yield Four servings

Number Of Ingredients 9

Kernels from 6 large ears of corn
1/2 cup low-fat milk
2 teaspoons olive oil
4 large shallots, peeled and thinly sliced
1 10-ounce package frozen lima beans, defrosted
2 small ripe tomatoes, seeded and diced
3 tablespoons pitted green olives, thinly sliced
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Place 1 1/2 cups of the corn in a food processor with the milk. Process until pureed.
  • Heat the olive oil in a large heavy-bottomed skillet. Add the shallots and cook until softened, about 5 minutes. Add the remaining corn and the lima beans and cook for 5 minutes, stirring often. Stir in the corn puree.
  • Cover the skillet and cook, stirring occasionally, until the beans are tender, about 15 minutes. Uncover and stir in tomatoes, olives, salt and pepper. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

CORN AND LIMA BEAN RAGOUT RECIPE - (4.7/5)



Corn and Lima Bean Ragout Recipe - (4.7/5) image

Provided by DeBruynC1

Number Of Ingredients 15

1 1/2cups1 1/2 cups fresh or frozen lima beans
11 onion, diced
11 bay leaf
44 parsley branches
2sprigs2 sprigs thyme
Salt and freshly ground black pepper
2tbsp.2 tbsp. butter
1bunch1 bunch scallions, thinly sliced
4cups4 cups corn kernels (about 5 ears of corn)
3tbsp.3 tbsp. chopped parsley
1tbsp.1 tbsp. chopped basil
1tbsp.1 tbsp. chopped thyme
1/2tsp.1/2 tsp. smoked paprika
1/2cup1/2 cup carrot juice
22 tomatoes, seeded and diced

Steps:

  • 1. Cook the beans in a saucepan over medium heat with the onion, bay leaf, parsley branches, thyme sprigs, ½ tsp salt and 2 cups water. When tender, after about 15 minutes, drain and remove the bay leaf, parsley and thyme. 2. Melt the butter in a wide skillet over medium-high heat. Saute the scallions and corn until they begin to get brown, about 2 minutes. Add the beans, half the herbs, paprika and carrot juice. Simmer for 4 minutes. Add the tomatoes and cook for 2 minutes more. Season to taste with salt and pepper. Garnish with the remaining herbs before serving.

GRILLED CORN AND LIMA-BEAN STEW



Grilled Corn And Lima-Bean Stew image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 10

1/2 pound dried large lima beans, soaked in water overnight and drained
6 cups water
6 ears grilled corn, kernels cut from the cob
3 poblano peppers, roasted, peeled, seeded, deribbed and cut into 1/2-inch dice
1 1/2 teaspoons pure chili powder
3 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/2 pound chorizo sausage, cut across into 1/4-inch thick slices
18 medium-size shiitake mushrooms, stemmed and grilled
3 tablespoons thinly sliced scallions

Steps:

  • Place the lima beans and water in a large pot and bring to a boil. Reduce to a simmer and skim the surface. Simmer until the beans are soft, about 1 hour. Stir in the corn kernels, poblano peppers, chili powder, salt and pepper. Simmer for 10 minutes longer. Taste and adjust seasonings if needed.
  • Cook the chorizo in a medium-size skillet until browned and cooked through. Ladle the stew among 6 bowls. Garnish with chorizo and grilled mushrooms. Sprinkle with scallions and serve immediately.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 1224 milligrams, Sugar 10 grams, TransFat 0 grams

LIMA-BEAN RAGOUT WITH GRILLED SHRIMP



Lima-Bean Ragout With Grilled Shrimp image

Provided by Molly O'Neill

Time 1h20m

Yield Four servings

Number Of Ingredients 18

6 large cloves garlic, peeled and minced
2 jalapenos, seeded and minced
Juice of 2 lemons
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds large shrimp, in the shell
1 teaspoon olive oil
1 medium onion, peeled and diced
1 medium red bell pepper, cored, deribbed and diced
1 cup corn kernels (about 2 ears)
2 cups cooked lima beans
1 medium tomato, diced
1 jalapeno, seeded and minced
2 teaspoons fresh lime juice
2 tablespoons coarsely chopped fresh cilantro
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste

Steps:

  • To make the shrimp, combine the garlic, jalapenos, lemon juice, olive oil, salt and pepper in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat a grill.
  • To make the ragout, heat the oil in a large nonstick skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the red pepper and corn and cook for 2 minutes. Add the lima beans, tomato and jalapeno, lower the heat and cook for 8 minutes. Remove from heat and stir in the lime juice, cilantro, salt and pepper. Keep warm.
  • Grill the shrimp until cooked through, about 2 minutes per side. Mound the ragout onto the center of 4 plates and surround with the shrimp. Serve immediately.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 9 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1107 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED CORN, LIMA BEAN AND LOBSTER RAGOUT



Grilled Corn, Lima Bean And Lobster Ragout image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 40m

Yield Four appetizer servings

Number Of Ingredients 7

4 large ears corn
1 2-pound lobster, steamed and shelled
1 tablespoon olive oil
2 cups shelled lima beans
1/4 cup chicken broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste

Steps:

  • Grill the corn over hot coals until charred, about 10 minutes. Set aside to cool. Husk. Using a sharp knife, cut the kernels off the cob. Set aside. Cut the lobster claws in half lengthwise. Cut the tail into 8 pieces crosswise. Set both aside.
  • Combine the olive oil, lima beans and grilled corn in a large nonstick or cast-iron skillet. Saute over medium heat for 3 minutes. Add the chicken broth, salt and pepper. Reduce heat to low and continue cooking until the lima beans are tender, about 7 to 10 minutes. Season to taste with salt and pepper.
  • Divide the ragout between 4 bowls. Garnish each with 2 pieces of lobster tail and half a claw.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 7 grams, Protein 48 grams, SaturatedFat 2 grams, Sodium 1086 milligrams, Sugar 10 grams, TransFat 0 grams

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