Oxmoor House MARCH 2010
1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; crumble bacon, and set aside.
2. While bacon cooks, thaw lima beans in a colander under warm water.
3. Cut kernels from ears of corn. Add corn and garlic to drippings. Sauté 4 minutes or until corn is golden. Stir in lima beans, tomato halves, salt, and pepper. Sauté 3 minutes or until thoroughly heated. Stir in bacon and basil just before serving.
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