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Place lima beans in a medium saucepan, add about 2-3 cups of water to cover the beans, bring to a boil over medium-high heat and cook according to the package instructions. Drain and set aside.
Place bacon in a 12-inch cast iron skillet over medium-high heat and cook until crisp, about 8 to 10 minutes. Transfer bacon crumbs to paper towels and set aside. Reserve drippings in skillet.
Add onion, bell pepper and garlic to skillet; cook stirring until onion is softened, about 3-5 minutes.
Stir in fresh corn kernels, Creole seasoning, salt, pepper, and drained lima beans. Cook, stirring often until corn is tender and bright yellow, about 5-6 minutes. Add in the cherry tomatoes and basil leaves.
Remove from heat, sprinkle with bacon and serve immediately.