4 ears corn, kernals removed or 1 1/2 cups frozen corn, defrosted
4 green onions, chopped
2 cups baby lima beans ( fresh or frozen)
2 tablespoons fresh sage, chopped
salt, to taste
pepper, to taste
Heat the oil in a skillet over a medium-high flame. Add the corn, cooking until it's lightly browned, about 5 to 7 minutes. Add the green onions and cook for a minute or so more. Remove from heat. Bring 6 to 8 cups of water to a boil in a large saucepan. Add the lima beans and cook until tender, about 10 minutes. Drain. Add the lima beans and sage to the corn mixture. Heat all the ingredients well over a medium-high flame. Season to taste with salt and pepper, and serve.