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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4-6
Author Notes
If you are awesome and you like sweet corn, tart rhubarb (corn and rhubarb together is the best) and are in need of a great summer side for any and all of your summertime food time needs, this is a winner. Super fast and easy to make, eaten warm or cold, and keeps well. It screams BBQ time. (Or 10 o'clock at night, standing in front of the fridge, eaten with a big spoon) It's good whenever. —Colleen Stem
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Ingredients
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2
ears of fresh corn
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4
fat stalks rhubarb about 10 inches long
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2 cups
cooked lima bean
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1
smal onion
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1
fat juice tomato
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Handful
fresh parsley
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2-3 tablespoons
red wine vinegar
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salt and pepper
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Splash
olive oil
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Splash
water
Directions
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Chop the onion into small pieces then chop the rhubarb into smallish chunks. Toss the rhubarb and onion into a skillet with just a tiny bit of olive oil and a few splashes water. Place on the stove on medium heat and cook until the onion and rhubarb are slightly tender, but not to soft. If you need to, add a bit more water to the skillet to keep the stuff from browning or burning.
While the rhubarb is cooking, remove the corn from the cob and chop up the tomato into small chunks. Toss the corn, the tomato, the lima beans (drained) into the skillet with the rhubarb and onion. Pour in about 2-3 tablespoons of vinegar and season with salt and pepper. Mix and cook for another few minutes just until the corn get slightly cooked and all the flavors have had a few minutes to meld.
Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over
Serve right away warm or stick in the fridge and serve cold later.
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