Prep: 20 minutes

Cook: 15 minutes

Makes: 4-6 servings

2 tbsps. Butter Olive Oil
1 small onion, chopped
1 red pepper, diced
½ jalipeno pepper, seeded and chopped
1 clove garlic, chopped
2 cobs of corn, kernels only
1 cup baby lima beans, fresh or frozen
sea salt and freshly ground pepper
1 small plum tomato, chopped
3 strips of bacon
2 tbsps. fresh cilantro, chopped

Fry bacon until crisp and set aside.

Heat the Butter Olive Oil in a large skillet over medium-heat. Add the onion, red pepper and jalipeno and sauté for 4 minutes to soften. Add the garlic and sauté for 1 minute or just until golden.

Add the corn kernels, lima beans, and tomato and reduce heat to medium. Season and cover. Cook for 7-10 minutes or until the corn and lima beans are softened.  If the pan is dry before the corn and beans are tender, add a few tablespoons of water.

Garnish with crumpled bacon and chopped cilantro and serve.