Updated: 04/01/2012 10:57 AM
By: Chef Karl Stybe
10 servings Serving Size: 12 ounces
•Red onion, peeled, chopped 1 cup 225 grams
•Olive oil 2 tablespoons
•Baby lima beans, 4 cups
•Poblano chilies, charred, peeled and seeded, diced 2 each
•Red bell pepper, macedoine, 2 each
•Corn kernels 6 cups 904 grams
•Salt To taste
•Pepper To taste
•Heavy cream 2 cups 829 milliliters
•Parmesan cheese, grated ½ cup 115 grams
•Cilantro, washed, minced 3 tablespoons
1. Gather all the ingredients and equipment.
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2. For the Poblanos, char them over an open flame and then place in a bowl and cover with plastic film to aid in releasing the skin, which will be scraped off and the seeds will be removed, you are encouraged to ear gloves while handling hot peppers.
2. Sauté the onions, and bell peppers in the olive oil in a 4-quart saucepan.
Add the diced chilies, corn, limas, cilantro and cream and simmer till tender.
3. Add the parmesan and cook a few seconds until the sauce thickens.
4. Season to taste.