Ingredients
1
tablespoon butter or margarine
1
small yellow, orange, red or green bell pepper, chopped (1/2 cup)
2
medium green onions, sliced (2 tablespoons)
2
cups fresh or frozen whole kernel corn
1
cup frozen baby lima beans
1/4
cup half-and-half
2
tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/4
teaspoon salt
1/8
teaspoon pepper
Preparation
Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
