Hold your horses because this butter beans and corn recipe will blow you away. I’m talking… deliciousness in one pan.
Seriously, this recipe fell from heaven into my lap because the creaminess and butteriness are totally out of this world.
May I also mention that this dish can be prepared relatively quickly?
Thus, if you just happen to be a southern girlie or are the type who hates waiting in the kitchen but needs a good-tasting dinner or appetizer, this is the dish for you.
Ingredients for Butter Beans and Corn Skillet
Butter Beans: I drained and rinsed one can of butter beans. However, you can use frozen butter or lima beans if that’s what you find in the store.
Corn Kernels: Again, I used canned corn kernels. However, you can also use frozen corn kernels (which I sometimes do) or just scrape them off a cob.
Onion: I used red onions, but you can use yellow or white. You will also need to chop it finely.
Garlic: You will need to mince the garlic. I recommend using fresh garlic for more flavor. Trust me, it makes a difference.
Red Bell Pepper: This adds a nice sweetness and balance to the dish. You can substitute with yellow or green pepper/
Yukon Gold Potato: Peel and dice it. I highly recommend using this kind of potato, as it cooks faster and adds a nice creaminess to the dish.
Vegetable stock/broth: This helps to cook the potatoes and adds a nice flavor to the dish.
Coconut milk: It gives the butter beans and corn some extra creaminess you will love.
Olive oil: For sauteing
Seasoning: I used a combination of paprika, cumin, salt, chili powder, ground basil, and black pepper to taste. I also like to add a tiny bit of stevia to balance out the flavor.
Lemon juice: Brightens the dish and balances the richness of the coconut milk.
Parsley: Chopped for garnish.
How to Make Butter Beans and Corn
This recipe comes together in less than 20 minutes. Follow this step-by-step preparation to ensure you achieve great-tasting butter beans and corn.
Step 1: Saute the Aromatics
In a medium skillet, heat the olive oil over medium-high heat. Add the onions and cook until translucent. Add the garlic and red bell pepper and saute for another 2 minutes.
Step 2: Add the Vegetables
Add the diced sweet potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 6 minutes or until the potatoes are tender.
Step 3: Add the Butter Beans and Corn, and Combine
Stir in the corn kernels, butter beans, smoked paprika, ground cumin, salt and black pepper. Cook for another 3-4 minutes until everything is heated through.
Step 4: Finish with the Coconut Milk and Serve
Stir in the coconut milk and cook for an additional 2 minutes until warmed. If you prefer a thicker consistency, you can cook it for longer.
Stir in the lemon juice. Taste and adjust the seasonings if necessary.
Remove from the heat and garnish with fresh parsley. Serve immediately, and enjoy your butter beans and corn!
Expert Tips for Perfect Butter Bean and Corn Skillet
Dice Potatoes Evenly: Ensure the potato is diced into small, even pieces to promote quick and uniform cooking. This will help maintain a consistent texture throughout the dish.
Use Fresh Ingredients: Whenever possible, use fresh corn kernels and fresh parsley for a more vibrant flavor and texture. Fresh ingredients can enhance the overall taste of the dish.
High-Quality Coconut Milk: Use full-fat coconut milk for a richer and creamier consistency. Shake the can well before opening to mix the coconut cream and milk.
Seasoning Boost: Add the spices (smoked paprika and ground cumin) early in the cooking process to allow the flavors to develop and infuse into the vegetables.
Serve with a Side: You can serve your dish with a side of crusty bread or a fresh green salad for a complete and satisfying meal.
Storage Tips
Allow the skillet to cool to room temperature before transferring it to airtight containers. You can store the dish in the refrigerator for up to 3 days by ensuring the containers are sealed properly to maintain freshness.
For longer storage, freeze the dish for up to 3 months using freezer-safe containers or heavy-duty freezer bags.
I recommend labeling the containers with the date for easy tracking.
To reheat, transfer your desired portion to a skillet or saucepan and warm over medium heat, stirring occasionally, until heated through.
You may need to add a splash of vegetable broth or water to restore the creamy consistency.
Alternatively, reheat individual portions in the microwave on medium power in 1-minute intervals, stirring in between, until hot. Avoid overheating to maintain texture and flavor.
The Best Butter Beans and Corn Recipe
Ingredients
- 1 cup butter beans - canned, drained and rinsed
- 1 cup corn kernels - canned, drained, and rinsed. You can also use fresh or frozen corn kernels.
- 1 onion - small, finely chopped
- 1 garlic clove - minced
- ½ red bell pepper - diced
- 1 Yukon Gold potato - small, peeled and diced
- 1 cup vegetable broth - or stock
- ¼ cup coconut milk - full-fat
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground basil
- ¼ tsp stevia - to balance out the flavors. (trust me, it makes a difference)
- ¼ tsp ground cumin
- salt - to taste
- black pepper - to taste
- 1 tbsp parsley - chopped for garnish
- 1 tsp lemon juice
Instructions
- Heat olive oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the minced garlic and diced red bell pepper and saute for another 2 minutes.
- Add the diced potato and vegetable broth. Bring to a boil, then reduce heat and simmer for about 5 minutes or until the potato is tender
- Stir in the butter beans, corn kernels, smoked paprika, ground cumin, chili powder, ground basil, stevia, salt, and black pepper. Cook for another 3-4 minutes until everything is heated through.
- Pour in the coconut milk and stir. Cook for an additional 2 minutes until warmed. If you prefer a thicker consistency, let it cook a bit longer.
- Stir in the lemon juice. Taste and adjust the seasoning if necessary.Remove from the heat and garnish with fresh parsley. Serve immediately, and enjoy your butter beans and corn!
One Response
I wish I could give this recipe 10 stars because my boyfriend and I just devoured this. So creamy yum yum yum