Becky Luigart-Stayner
6 servings (serving size: 2/3 cup)

If you have high-quality balsamic vinegar, use it to finish this dish. Serve with shrimp or fish.

How to Make It

Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 3 minutes or until onion softens, stirring occasionally. Add corn, bell pepper, basil, and beans; cook 4 minutes, stirring occasionally. Add broth, sugar, salt, and black pepper; cook 7 minutes or until liquid almost evaporates. Remove from heat, and stir in vinegar.

Ratings & Reviews

Sarahk13's Review

August 23, 2009
I have made this recipe a few times for guests and it is always well received. I made it over the weekend with edamame instead of lima beans, and it was great. I also tend to put a bit more balsamic on it too.

LisaB1's Review

June 28, 2009
Fabulous recipe -- it's been a staple of mine since it was published in the magazine.