1. Heat a large nonstick skillet over medium-high heat. Add corn and cook, stirring occasionally, until golden brown in parts, about 5 to 7 minutes.

2. While corn cooks, stem and seed the red pepper and dice into 1/4-inch pieces.

3. Add oil, red pepper, and lima beans to corn. Reduce heat to medium and stir occasionally until pepper is crisp-tender, about 3 minutes. Season with salt and black pepper. Add evaporated milk and cook, stirring occasionally, until mixture is thickened slightly and beans are just tender, about 3 minutes. Test a lima bean - it should be slightly soft and cooked through.

4. Use scissors to snip the chives directly into the pan. Toss to combine, and transfer to a serving dish. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2012